This is one of my favorite meals packed with protein, healthy carbohydrates and essential Omega fatty acids! All of the macro nutrients your need in one cake!
Wild Salmon Sweet Potato Cakes Recipe
1/4 cup plus 2 tablespoons virgin coconut oil
1/2 sweet yellow onion, finely diced
3/4 teaspoon fine sea salt
teaspoon garlic, minced
1 cup orange-fleshed sweet potato (yam) puree
8 ounces wild salmon, skin and pin bones removed (or use wild caught from the can)
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
- In a 12-inch cast-iron skillet or heavy-bottom pan, heat 2 tablespoons of the oil over medium-high heat. Add the onion and 1⁄4 teaspoon of the salt and cook, stirring occasionally, until the onion is soft but not brown, about 5 minutes. Add the garlic and cook, stirring constantly, for 1 minute.
- In a bowl with the sweet potato puree, combine the onion mixture, salmon, eggs, almond flour, parsley, lemon juice, mustard, cumin, pepper, and the remaining 1/2 teaspoon salt.
- Preheat skillet and add coconut oil to prevent sticking.
- Scoop 1/4 cup of the salmon batter, gently create patty and lay in the skillet. Use a spatula to press down slightly so the cakes are about 1 inch thick. Cook until nicely browned on the bottom, about 3 minutes (if they’re browning too quickly, turn the heat down). Carefully flip each cake over and cook until the bottoms are deeply golden and cooked through, about 2 to 3 minutes.
- Transfer the salmon cakes to the baking sheet. Keep warm in the oven while you fry the remaining cakes. If needed, carefully wipe the skillet clean and add more oil.
- To serve, arrange the salmon cakes on individual plates. Garnish with the lemon wedges and top with a scoop of Avocado Cream (if using).
Note: 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 reheating at 250°F until heated through, about 20 minutes.
Recipe Adapted from: Run Fast, Eat Slow