Wild Salmon Sweet Potato Cakes Recipe | Life by Daily Burn

Name: Wild Salmon Sweet Potato Cakes Recipe | Life by Daily Burn
Ingredients: 1/4 cup plus 2 tablespoons virgin coconut oil; 1 medium yellow onion, finely diced; 3/4 teaspoon fine sea salt; 2 or 3 cloves garlic, minced; 1 cup orange-fleshed sweet potato (yam) puree; 8 ounces wild salmon, skin and pin bones removed, flesh finely chopped (ask your butcher to do this); 2 eggs, beaten; 1/2 cup almond flour; 1/2 cup minced fresh parsley; 2 tablespoons lemon juice; 1 tablespoon Dijon mustard; 1 teaspoon ground cumin; 1/4 teaspoon freshly ground black pepper; 1 lemon, cut into wedges (optional); Avocado Cream, optional

dailyburn.com

Skip the breadcrumb fillers. These savory salmon cakes from the Run Fast. Eat Slow. cookbook are made with nutrient-dense sweet potatoes.

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Ingredients

1/4 cup plus 2 tablespoons virgin coconut oil
1 medium yellow onion, finely diced
3/4 teaspoon fine sea salt
2 or 3 cloves garlic, minced
1 cup orange-fleshed sweet potato (yam) puree
8 ounces wild salmon, skin and pin bones removed, flesh finely chopped (ask your butcher to do this)
2 eggs, beaten
1/2 cup almond flour
1/2 cup minced fresh parsley
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1 lemon, cut into wedges (optional)
Avocado Cream, optional