Sweet Potato Salmon Balls




  • 2 cans wild salmon (I prefer the Bear & Wolf brand with no skin or bones)
  • 1 medium baked sweet potato, mashed
  • 2 TBSP ground flax seed
  • 2 TBSP sour cream
  • Optional add-ins: 1/2 TBSP Dijon or honey mustard, maple syrup to sweeten, fresh herbs or favorite spices


  • Combine all ingredients in food processor and refrigerate for at least 15 minutes.
  • Pre-heat oven to 350℉
  • Roll salmon mixture into bite-sized balls and place on a parchment lined baking sheet.
  • Bake 20 minutes.



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