I had a very food-filled day yesterday. I went to the farmer’s market first thing and got a ton of produce. Then I came home, made myself a yummy spinach salad, and spent the day prepping veggies & cooking (see below) while watching foodie documentaries. In the evening I went to a talk by Alice Waters at UCSB. It was awesome! I got two signed cookbooks (The Art of Simple Food & In the Green Kitchen) and can’t wait to try some of the recipes. I now also kind of want to learn how to dismantle a whole chicken (humanely raised & slaughtered, of course)…
I am really happy with how these turned out…and, surprisingly, you can’t really taste the sweet potato. They just taste like spicy salmon cakes (and if there’s one thing I love, it’s a seafood cake…). I ate mine with some homemade mayo (made with a whisk…I’ve got skills 😉 ).
Sweet Potato Salmon Cakes
4 cans wild caught salmon (you could use tuna instead)
1 can sweet potato (pumpkin or butternut squash could work too)
4 Tbsp coconut flour (use whatever flour you like)
4 tsp hot sauce (I probably used 5-6)
2 tsp paprika
2 tsp salt
2 tsp pepper
2 tsp garlic powder (I used garlic salt)
several shakes of red pepper flake–I have no clue how much I used, knowing me it was a lot
1. Preheat oven to 350F
2. Throw everything in a bowl and mix!
3. Line baking sheet with parchment paper. Form patties. I made 11 with this recipe (you could make them smaller or bigger).
4. Bake for 20 minutes. Take them out, flip them over and bake for 15 more minutes.
5. Enjoy! I’ve thrown most of mine in the freezer to re-heat later. I can definitely see this on a GF bun with lettuce & tomato and a side of sweet potato fries (yum!)
Yield: 11 salmon cakes