The original Salmon Cakes can be found HERE, but I edited this recipe so it's easier and so much easier.
¾ lb salmon, skin and bones removed and roughly chopped
1 medium sweet potato, cooked, without skin
1 large egg
1 tbsp olive oil
½ onion diced
3 cloves garlic, minced
2 tbsp fresh ginger, minced (optional)
1 ¼ cups oats
2 cups baby spinach, minced
Preheat oven to 350 degrees. Line a baking pan with parchment paper.
In a large skillet, heat up 1 tablespoon of olive oil. Add onion, garlic, and ginger. Saute for 2-3 minutes until soft. Then add spinach, cooking until wilted. Add to a food processor.
Add salmon, egg, cooked sweet potato, and oats to the food processor with the spinach, onion, garlic, and ginger. Pulse until the mixture comes together. Add spinach, and pulse just until you see it mixed through.
Spoon mixture into little circles, about 1-2 tablespoons each. Bake for 20 minutes, flip them, and bake another 10-15 minutes, making sure they reach 145 degrees. Serve immediately, or let cool and freeze for later.