I must confess something. I did not cook these. I bought all the ingredients with the intention of coming home to make these after I got home from work but by 2pm on a Friday afternoon, I was over it. I was grumpy and hungry and completely stressed out by all the assessments I need to complete over the next few weeks, including an International Law assessment due in a few days which I have yet to begin writing because I have yet to come to a complete understanding on what to write. Yes. I am very much over it.
So I decided I did not want to cook when I got home. Lucky for me my boyfriend was working from home that day so I decided he was going to cook me my salmon cakes. So I sent him the recipe and off to cook he went.... and oh my, he did it well too! These salmon cakes tasted liked little bites of heaven that danced on my tongue and made all my upcoming deadlines go away, at least for a while.
I complimented these salmon cakes with a light garden salad with the lettuce coming straight from my garden! It was a very exciting meal for a meal that was so simple.
Sweet Potato and Salmon Cakes
Adapted from EveryDayMaven
Serves 4 as a light meal
1 small sweet potato
2/3 cup almond meal
1/3 cup fresh parsley, chopped
1/2 brown onion onion, finely chopped
10 or so drops Tabasco (depending on your taste)
1/4 tsp cayenne pepper
Salt and pepper to season
2 tsp cumin
1 tsp paprika
2 large eggs
1 can (415g) Wild Alaskan Pink Salmon
Coconut oil to fry with (you could also use olive oil)
1. Wash sweet potato and use a fork to poke several fork-holes in it. Wrap in a paper towel, place on a microwave safe plate and microwave until soft- about 8 to 9 minutes however check every couple minutes so you don’t overcook it. Let cool for a few minutes, remove potato flesh from skin and mash with a fork until the lumps are mostly gone. Toss into a large mixing bowl and let cool for 5-10 minutes.
2. Add almond meal, chopped parsley, onion, Tabasco, cayenne pepper, salt, pepper, cumin, paprika and eggs. Open the Salmon can and drain most of the liquid out. Using your hands, crush the canned salmon through your fingers into the mixing bowl with the other ingredients.Stir until well combined.
3. Line a baking sheet or large plate (that will fit in your fridge) with baking paper. Use a 1/3 cup measuring cup, scoop out evenly sized salmon cakes (flatten bottoms) until you have 8 patties. Chill in the refrigerator for at least 30 minutes or until needed (they can last in the fridge for up to 24 hours).
4. When ready to cook, grease and heat a large frying pan over medium high heat. Once hot, add patties and cook for 4 minutes (if your pan is not big enough you will probably need to cook the salmon patties in two batches). After they have been cooking for 4 minutes on one side, gently flip and cook for an additional 4 minutes on the other side. Serve hot and enjoy with a simple side salad.