Sweet Potato Salmon Cakes

A new twist on salmon cakes

These Sweet Potato Salmon Cakes are gluten and dairy free.

Ingredients
½ cup cooked quinoa (I used red for this recipe because I liked the color)
1 medium sweet potato, boiled and mashed
1 (6 oz) can wild salmon (skinless and boneless if possible)
2 large eggs
4 green onions, minced
2 tablespoons gluten-free cornmeal
Salt & pepper to taste
Oil for cooking

Instructions
Add all the ingredients in a large mixing bowl and mix with a wooden spoon (or your hands!) until everything is combined and a dough has formed.
Form the dough into 6 patties, place on a plate and set aside.
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.
Serve warm with your desired dipping sauce (we used guacamole with sriracha mixed in)

Food & Drink

Food & Drink