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Savory Salmon Sweet Potato Patties


These delicious sweet potato cakes are perfect for appetizers, dinner or even meal prep! They go great on salads, with rice or even on buns for a delicious burger. Believe it or not they actually don't take a ton of time to make and you have leftovers for days! This recipe is awesome when you need something quick, healthy and delicious!


Savory Salmon Sweet Potato Patties

Ingredients:

  • 1 medium sweet potato, peeled and cubed

  • 1 (15 ounce) can wild salmon, drained

  • 1 large egg

  • ⅓ cup panko breadcrumbs (or use gluten free breadcrumbs)

  • 3/4 teaspoon cumin

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • ¼ teaspoon cayenne pepper

  • Freshly ground salt and pepper

  • Coconut oil or olive oil, for cooking


Spicy Dill- Garlic Dip

  • 1/2 cup low fat sour cream

  • 1 tablespoon finely chopped fresh dill

  • 4 cloves garlic, minced

  • 1 Tbsp siracha (can add or take out)

  • 1/4 teaspoon salt

  • 1/4 teaspoon black pepper


Directions:

  1. Boil sweet potatoes until soft and cooled. Place sweet potato cubes into the bowl of a food processor with the blade attached. Pulse in short intervals until the sweet potatoes look very grated.

  2. Add in drained wild salmon, gluten free panko crumbs, egg, spices into the food processor with the sweet potato.Season with salt and pepper to taste. Pulse until all of the ingredients are combined.

  3. Grab some parchment paper and lay it out on a tray. Use your hands to form patties about ½ inch thick. Be sure to compact them with your hands so they stick together!

  4. Add a Tbsp of coconut oil onto a medium to high heated pan. Cook each patty for 2-4 min each until golden brown. Be careful when flipping as the patties are delicate. Remove from heat and let sit for a few minutes.

  5. Whip up all the ingredients above for a spicy and delicious dip





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