Curry Salmon Patties with Sautéed Mushrooms and Spiced Sweet Potatoes - alive magazine

Ingredients

• 2 lb (1 kg) sweet potatoes, peeled and cubed
• 2 Tbsp (30 mL) butter
• 2 Tbsp (30 mL) pure maple syrup
• 1 tsp (5 mL) cumin
• 1 tsp (5 mL) ground ginger
• Salt
• pepper
• 1 Tbsp (15 mL) butter
• 4 cups (1 L) white button mushrooms, sliced
• 1/3 cup (80 mL) dry red wine
• 2 - 5.6 oz (160 g) cans sockeye salmon
• 1/2 cup (125 mL) rolled oats
• 1 large egg
• 1/2 red bell pepper, finely diced
• 1 shallot, finely diced
• 2 tsp (10 mL) curry powder
• Juice of 1/2 lemon
• Ground black pepper, to taste
• 1 Tbsp (15 mL) extra-virgin olive oil