Wild Salmon Sweet Potato Cakes With Avocado Cream Recipe
Salmon, sweet potatoes and avocado—three of our favorite things rolled up into one dish. A quick weeknight dinner to add to your menu.
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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)
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