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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:

1)

large purple yam or sweet potato, peeled and cut into chunks : 1

2)

avocado oil, divided : 3 tablespoon

3)

medium salmon fillets : 2

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sea salt and black pepper, to taste :

5)

green onions, sliced thinly : 4

6)

almon meal : 2 tablespoon

7)

bunch fresh dill, chopped : 1

8)

egg, lightly beaten : 1

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