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Sweet Potato and Salmon Cakes


by Nurse Nicky March 03, 2017 1 Comment

I make these regularly for dinners and for lunches during the week and it suddently dawned on me that I should really share the recipe!

These are so easy to make, very quick and taste awesome out of the fry pan or cold the next day. They're delicious crumbled over a salad, topped with pesto or guacamole or even eaten as a burger pattie.

Ingredients:

  • 1 cup cooked pureed/mashed sweet potato  
  • 1 x 210g tin pole-caught sustainable pink salmon
  • 2 eggs
  • 1/3 cup almond meal
  • 1/2 tsp mixed herbs
  • salt and pepper to taste
  • 1 tablespoon of coconut oil

Directions:

1. Add all ingredients together in a bowl and mix well (I use my hands!).

2. Form into 6 medium sized patties.

3. Heat a fry pan and add coconut oil. Cook patties for 4 minutes each side or until nicely browned on top.

Enjoy hot with a side salad or keep in the fridge for lunches during the week. Will last for 5 days in the fridge. They also freeze well.

 




Nurse Nicky
Nurse Nicky

Author



1 Response

Sue
Sue

March 06, 2017

These are absolutely delicious!!!!
I used tuna as had no salmon but still great. I baked a batch in the oven too and they worked well too.
My 10 month old grandson loves them in his daycare lunchbox from Luncbnoxinc.

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