RunEatBeHappy

Salmon Sweet Potato Cakes

One of my favorite recipes right now are these salmon sweet potato cakes.  These are absolutely delicious!  I find these to be a great way to add protein into dinner without that heavy feeling.  The prep work takes a little time.  Once you have that out of the way, the actual making of the cakes is easy and quick.  This recipe should make around eight cakes.

Ingredients:

• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 cup smashed sweet potato
• 8 ounces salmon, skin removed, finely chopped
• 2 eggs, beaten
• 1/2 cup almond flour
• 1/2 cup minced parsley
• 2 T lemon juice
• 1 T Dijon mustard
• 1 tsp ground cumin
• 1/2 tsp ground black pepper
• avocado (optional)

Instructions:

1.  Cook sweet potatoes.  (I use the Pampered Chef microwave steamer).

2.  Cook onion until soft, but not brown.

3.  Mash cooked sweet potatoes.

4. Mix together sweet potatoes, onion, salmon, eggs, almond flour, parsley, lemon juice, mustard, cumin, and pepper.

5.  Scoop 1/4 cup of mixture into measuring cup.  Mash it together a little bit.  Tip it over and gently tap it out onto a greased pan over medium heat.

6.  Use a spatula to press down lightly so the cakes are about 1 inch think.

7.  Cook until nicely browned on the bottom, about three minutes.

8.  Carefully (this is the tricky part) flip each cake over and cook the other side until cooked through, about three minutes again.

I like to have my salmon sweet potato cake with a quarter of sliced avocado on top and paired with a green vegetable.  Usually, I save one in the refrigerator for a meal the next day.  The rest, I freeze for a later date.

The kitchen gadgets I use for this meal include:

I found this recipe in the book Run Fast. Eat Slow. by Shalane Flanagan and Elyse Kopecky.  I modified it some to make it work for me.

I hope you enjoy this meal as much as I do!

Who loves a good salmon recipe???

Save

Save