Pecan Crusted Sweet Potato-Salmon Cakes

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.