Wild Salmon Sweet Potato Cakes | Clean Plates

Name: Wild Salmon Sweet Potato Cakes | Clean Plates
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...

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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)