Sweet Potato Salmon Cakes
Nutrient-dense sweet potato and salmon, two of nature's greatest superfoods, combine with zesty onion and tangy fresh dill to create a tasty and healthy lunch or dinner entrée.
1 medium sweet potato
2 7.5 oz (213 g) cans low-sodium wild salmon, drained
1/2 cup (125 mL) minced celery
1/2 cup (125 mL) minced green onion
1 tbsp (15 mL) minced dill pickle
1 tbsp (15 mL) minced fresh dill
1/2 cup (125 mL) whole wheat breadcrumbs
2 tbsp (30 mL) olive oil
In microwave, cook sweet potato on high until tender, about 8 minutes. Let cool.
In bowl, combine salmon, celery, green onion, pickle, dill and egg, just until combined.
Peel skin from sweet potato. Place in bowl and mash with fork. Gently, stir into salmon mixture with breadcrumbs. Shape into 12 patties (about 1/2-inch/1.5cm thick).
In a large skillet, heat 1 tbsp (15 mL) of the oil over medium high heat. Cook salmon cakes in two batches, until golden, about 4 minutes on each side. Serve warm, cold or at room temperature.
Serve with Yogurt Dip: In bowl, combine 1/2 cup (125 mL) low fat yogurt with 1/2 cup (125 mL) grated cucumber 1 tsp (5 mL) mint, 1 tsp (5 mL) lemon zest and 1 tsp (5 mL) finely chopped dill.
Makes 6 servings.
PER SERVING: about 270 cal, 27 g pro, 15 g fat (3 g sat. fat), 7 g carb, 3 g fibre, 90 mg chol, 135 mg sodium. %RDI: 30% calcium, 10% iron, 70% vit A, 8% vit C.