Sunday, November 28, 2010

Recipe: Salmon and Sweet Potato Cakes

This is a recipe from Mothering magazine. We had these the other night for dinner and they were so tasty! They would make a great appetizer for holiday potlucks.

You will need:
12 oz canned wild salmon
2 large sweet potatoes, cubed
1/2 cup cornmeal
1/4 tsp salt
1/4 tsp pepper
1 shallot, finely chopped
1/3 cup parsley, finely chopped
1 scallion, chopped
3 tbsp ground flaxseed
3 eggs
3 tbsp olive oil

Boil sweet potatoes for 15 minutes or until tender. Drain and mash in large bowl. Add drained salmon and remaining ingredients, except the oil. Mix well. Shape mixture into palm-sized patties.
In a large skillet, heat the oil over medium heat. Add patties and cook until undersides are slightly golden (about 3 mins per side). Serve and enjoy.

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