Sweet Potato Salmon Cakes
These Sweet Potato Salmon Cakes are so delicious! If you're looking for a quick and easy weeknight meal, that tastes like you've spent hours in the kitchen, then look no further.
Servings 6 cakes
- 1 medium sweet potato , peeled
- 1/2 cup cooked quinoa I used red for this recipe because I liked the color
- 1 6 oz can wild salmon (skinless and boneless if possible)
- 2 large eggs
- 4 green onions minced
- 2 tablespoons gluten-free cornmeal/flour of choice
- Salt & pepper to taste
- Oil for cooking
Cut the sweet potato into cubes. You'll have about 2 cups. Add them to a steamer basket and steam for 5 - 7 minutes until the potatoes are fork-tender.
Allow the sweet potatoes to cool slightly, then transfer them to a bowl and mash them until (almost) smooth.
Add the rest of ingredients into the mixing bowl and mix with a wooden spoon until everything is combined and a dough has formed.
Form the dough into 6 patties, place on a plate and set aside.
Heat the oil in a 10" skillet over medium heat. Saute the salmon cakes for 3 - 5 minutes per side, until browned, crispy and heated through.
Serve warm with your desired dipping sauce (we used guacamole with sriracha mixed in)
Serving: 1cake | Calories: 134kcal | Carbohydrates: 10g | Protein: 8g | Fat: 6g | Cholesterol: 70mg | Sodium: 96mg | Potassium: 291mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3245IU | Vitamin C: 2.1mg | Calcium: 26mg | Iron: 1.1mg