The original recipe is here. Below is the recipe with my modifications based on ingredients I had on hand:
- 1 (14.75 ounce) can wild-caught pink or red salmon
- 3/4 cup pumpkin puree
- 2 large eggs
- 1/2 cup almond flour
- 2 Tbs diced onions
- 3 Tbs Tessemae's Lemon Chesapeake Dressing
- 1 teaspoon salt
- 1 teaspoon Tabasco sauce
- 1/2 teaspoon paprika
- 1/4 teaspoon ground black pepper
- 2 tablespoons ghee or butter, melted
Preheat the oven to 425 and line a large baking pan.
Drain the liquid from the salmon and crumble the fish into a large mixing bowl, removing the bones. Add the pumpkin, eggs, almond flour, onions, dressing, salt, hot pepper sauce, paprika, and black pepper. Mix well and refrigerate for 10 minutes.
Brush the pan with some of the melted ghee, then use a 1/3 measuring cup to scoop the cakes and drop them onto the parchment. Flatten slightly with the back of a spatula. Brush the tops of the cakes with ghee, then bake for 20 minutes. Then carefully flip each patty with a spatula and return to the oven. Bake an additional 10 minutes until golden brown and crisp. Serve with a squeeze of lemon juice and your sauce of choice.