E-Book:
102
Printed Book:
102
Sweet Potato Salmon Cakes
Steam or boil potato until cooked through, then mash using a potato masher and set aside. Meanwhile, heat a sauté pan over medium-high heat. Add 1 tablespoon oil. Season fillets with salt and pepper and sear on both sides until just cooked through. Separate fillets into smaller pieces. Place the potato into a large bowl and mix in salmon pieces, more salt and pepper, green onions, almond meal, dill and egg. Mix well. Form into 4 large patties. If the mixture seems a bit loose and won't form a well-packed cake, add about 1/2 teaspoon more almond meal. Heat a large frying pan and add 2 tablespoons oil. Add salmon cakes and pan-fry them until they are golden brown on each side and heated through. Serve.
Ingredients:
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large purple yam or sweet potato, peeled and cut into chunks : 1
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avocado oil, divided : 3 tablespoon
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medium salmon fillets : 2
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sea salt and black pepper, to taste :
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green onions, sliced thinly : 4
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almon meal : 2 tablespoon
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bunch fresh dill, chopped : 1
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egg, lightly beaten : 1
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