Salmon Cakes

By Kripalu Center

Makes four large cakes.

Ingredients:

• 1 7.5-ounce can wild-caught salmon
• 1 medium yam
• 1 egg (optional)
• 2 tablespoons brown rice flour
• 2 scallions, chopped
• 1 stalk celery, chopped
• 2 tablespoons extra virgin olive oil
• ½ teaspoon sea salt
• Pinch paprika

Instructions

1. First, steam yam until soft
2. Drain canned salmon, reserving the liquid for soup stock or other uses (my cats are big fans).
3. Using a fork, mash and combine all ingredients.
4. Separate into four patties and place on a lightly oiled baking tray.
5. Bake until golden, about 45 minutes.