Ingredients
1 medium sweet potato, peeled
1/2 cup cooked quinoa (great for leftover quinoa!)
1 6-oz can wild salmon (leftover salmon works too)
2 large eggs
4 green onions minced
2 tablespoons flour of choice (gluten-free preferred)
Salt & pepper to taste
Oil for cooking (preferably no seed oils)
Preparation
Equipment Needed:
Medium-sized pan, steamer basket, 10" skillet, and bowl
Step 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.
Step 2
Allow the sweet potatoes to cool slightly, then transfer them to a bowl and mash them until (almost) smooth.
Step 3
Add the rest of ingredients into the mixing bowl and mix until everything is combined and a dough has formed.
Step 4
Form the dough into 6 patties, place on a plate and set aside.
Step 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.
Step 6
Serve warm with your desired dipping sauce