Sweet Potato Salmon Cakes

Sweet potatoes and white potatoes are both called ‘potatoes”, but they are not actually related. Botanically, the sweet potato belongs to the bindweed or morning glory family, whereas the white potato sits in the nightshade family.

The sweet potato is a starchy, sweet-tasting root vegetable. They have a thin, brown skin on the outside with colored flesh inside. The most common is orange in color but the purple sweet potato is gaining popularity.

Sweet potatoes are a rich source of fibre as well as containing an array of vitamins and minerals including iron, calcium, selenium, and they’re a good source of most of our B vitamins and vitamin C. One of the key nutritional benefits of sweet potato is that they’re high in an antioxidant known as beta-carotene, which converts to vitamin A once consumed. Add a drizzle of olive oil just before serving to increase your absorption of beneficial beta-carotene.

Information gathered from https://www.healthline.com/nutrition/sweet-potato-benefits

Sweet Potato Salmon Cakes

These Sweet Potato Salmon Cakes are so delicious! If you're looking for a quick and easy weeknight meal, that tastes like you've spent hours in the kitchen, then look no further.

Course Appetizer, Main Course, Snack

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 6 cakes

Calories 134kcal

Author Alyssa Rimmer

Ingredients

• 1 medium sweet potato , peeled

• 1/2 cup cooked quinoa I used red for this recipe because I liked the color

• 1 6 oz can wild salmon (skinless and boneless if possible)

• 2 large eggs

• 4 green onions minced

• 2 tablespoons gluten-free cornmeal/flour of choice

• Salt & pepper to taste

• Oil for cooking

Instructions

1. Cut the sweet potato into cubes. You'll have about 2 cups. Add them to a steamer basket and steam for 5 - 7 minutes until the potatoes are fork-tender.

2. Allow the sweet potatoes to cool slightly, then transfer them to a bowl and mash them until (almost) smooth.

3. Add the rest of ingredients into the mixing bowl and mix with a wooden spoon until everything is combined and a dough has formed.

4. Form the dough into 6 patties, place on a plate and set aside.

5. Heat the oil in a 10" skillet over medium heat. Saute the salmon cakes for 3 - 5 minutes per side, until browned, crispy and heated through.

6. Serve warm with your desired dipping sauce (we used guacamole with sriracha mixed in)

7. Enjoy!

Nutrition

Serving: 1cake | Calories: 134kcal | Carbohydrates: 10g | Protein: 8g | Fat: 6g | Cholesterol: 70mg | Sodium: 96mg | Potassium: 291mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3245IU | Vitamin C: 2.1mg | Calcium: 26mg | Iron: 1.1mg

Recipe from: www.simplyquinoa.com