recipe from Everyday Maven
1 large sweet potato, cooked and mashed
2/3 cup almond meal*
1/3 cup chopped parsley
2 Tablespoons chopped onion
1 Tablespoon lemon juice
1 Tablespoon hot sauce (or to taste, depending on your spicy preferences)
1/2 Tablespoon kosher salt
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon black pepper
2 14.75 ounce cans Wild Alaskan Salmon**
Oil, for cooking
*Almond meal is available at Trader Joe's, or you can just pulse raw almonds in your food processor. If you choose this route, be careful not to process so long as to make almond butter.
**I use the cans of Wild Alaskan Salmon at Trader Joe's. They contain skin and bones. Remove them if you like, or leave them in for some extra calcium. I personally find the larger bones unappealing, so I take those out but leave the smaller ones in. If you are mixing in the food processor, it will mash the little bones so you can't detect them.
Cook your sweet potato either by baking for an hour at 375 or steaming. Allow to cool and mash.
Preheat your oven to 300 to keep the salmon cakes warm as you are cooking them.
Combine all ingredients in a large bowl or food processor and mix to combine.
A bowl works perfectly well, but a food processor makes it a little easier to combine everything and you don't have to get your hands into the mix.
Portion the mixture into cakes.
I use a 1/3 cup measure for this.
If you have time, chill the cakes before cooking. If not, place them in a large pan with oil heated to medium high.
Cook for a few minutes on each side until golden brown.
Remove to a baking sheet and keep warm in the oven.
I serve these with a spicy remoulade for dipping (mayo, sriracha, and lemon juice, to taste).