The Pioneer Woman Tasty Kitchen
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Pecan Crusted Sweet Potato-Salmon Cakes

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Level: Easy

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Description

When fresh salmon isn’t in season, choose canned (wild) salmon over farmed (Atlantic). It’s a healthy and affordable option.

Sweet potatoes are a tasty and healthy ‘filler’ to these salmon cakes.

Ingredients

  • FOR THE CAKES:
  • 1 whole Sweet Potato
  • 1-½ cup Pecans
  • 1 cup Whole Grain Bread Crumbs
  • 1 Tablespoon Grape Seed Oil
  • ½ cups Red Bell Pepper, Finely Diced
  • ½ cups Sweet Onion, Finely Diced
  • 3 cans (7 1/2 Oz. Size) Wild Salmon
  • ¼ cups Flat-leaf Italian Parsley, Chopped
  • 2 teaspoons Sea Salt
  • ¼ teaspoons Jamaican Allspice
  • 1 teaspoon Braggs's Organic Sea Kelp Delight
  • FOR THE GARNISHES:
  • 6 leaves Raw Kale
  • 1 whole Lemon Wedges
  • ½ cups Green Onions, Sliced
  • ½ cups Italian Parsley
  • 1 whole Tomato, Sliced

Preparation

In a large pot bring a quart of water to a boil. Add the sweet potato whole and with skin on. Boil 30-40 minutes or until a fork easily pierces through. Remove potato from water and pulse in a food processor till smooth, leaving skin on for added fiber and nutrients.

In a food processor (or if you’re awesome, do it in a Ninja blender) pulse pecans till finely ground then set them aside. Then pulse bread crumbs until they are ground. Set aside. {I make my own bread crumbs in batches then freeze them in a Mason jar – they are cheaper and tastier than the store bought stuff}

Heat a skillet on medium heat, then add oil. Saute peppers and sweet onions until browned and softened, about 3 minutes.

Combine sauteed vegetables, drained salmon (including the highly nutritious skin and bone), pureed sweet potato, parsley, salt and spices. Mix well.

Put bread crumbs and pecans in a shallow dish, sprinkle with a bit of salt.

Form cakes out of the salmon mixture into your desired size, about ½ inch thick. Place patties in bread mixture and coat both sides lightly.

Cook the patties in the preheated skillet at medium heat 3 to 4 minutes each side, or until well browned.

Serve on top of leaf of raw kale, garnish with green onions and serve with tomatoes and with and a squeeze of lemon or lime if desired.

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