Wild Salmon Sweet Potato Cakes

Name: Wild Salmon Sweet Potato Cakes
Ingredients: ¼ cup plus 2 tablespoons extra-virgin coconut oil; 1 medium yellow onion, finely diced; ¾ teaspoon fine sea salt; 2 or 3 cloves garlic, minced; 1 cup orange-fleshed sweet potato (or yam) puree; 8 ounces wild salmon, skin and pin bones removed, flesh finely chopped (ask your butcher to do this); 2 eggs, beaten; ½ cup almond flour; ½ cup minced fresh parsley; 2 tablespoons lemon juice; 1 tablespoon Dijon mustard; 1 teaspoon ground cumin; ¼ teaspoon freshly ground black pepper; 1 lemon, cut into wedges (optional); Avocado Cream (optional)

cleanplates.com

The cakes can be made ahead and arranged in an airtight container between sheets of parchment paper. Refrigerate for up to 3 days or freeze for up to 3 months. Thaw in the refrigerator before...

View full recipe on cleanplates.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cleanplates.com.

Share this recipe:

Cooking tools:

Cast iron skillet
Oven
Stove
Baking sheet
Spatula
Mixing bowl
Chef's knife
Cutting board
Measuring cup
Measuring spoon
Paper towel
Parchment paper
Airtight container
Plate
Refrigerator

Ingredients

¼ cup plus 2 tablespoons extra-virgin coconut oil
1 medium yellow onion, finely diced
¾ teaspoon fine sea salt
2 or 3 cloves garlic, minced
1 cup orange-fleshed sweet potato (or yam) puree
8 ounces wild salmon, skin and pin bones removed, flesh finely chopped (ask your butcher to do this)
2 eggs, beaten
½ cup almond flour
½ cup minced fresh parsley
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1 teaspoon ground cumin
¼ teaspoon freshly ground black pepper
1 lemon, cut into wedges (optional)
Avocado Cream (optional)