Daily Dish and Salmon Sweet Potato Cakes Recipe

Happy Wednesday! Hope your week is going well. I told you that I would have the salmon sweet potato recipe up soon, and today is the day.  I will share that recipe with you at the end of this post. But first, a little recap of  Tuesday’s meals.

Breakfast:

3-egg omelet with a cup of black coffee.

I made the salmon sweet potato cakes for lunch.

So good!

I made a few changes to the recipe, and made the patties smaller, which I liked better.  I also took a shortcut both times that I made this. I had a bag of diced sweet potatoes in my freezer, so I just cooked those in the microwave, then mashed them.



I think that I might actually prefer baking them in the oven, instead of cooking them in a skillet. Although, with temps in the 100’s this week, it probably wasn’t the best idea to turn on the oven.

Workout of the day:

3 mile walk around our neighborhood plus we walked to a nearby Super Target to grab something to make for dinner.

Dinner:

Turkey patties topped with provolone cheese and steamed mixed veggies that were seasoned with a little butter, sea salt and pepper.



It was just okay. I think that a little pasta sauce would have made the turkey patties much tastier. Too bad I was too lazy to make some didn’t have any. 🙁

As promised, here is the recipe for the Salmon Sweet Potato Cakes.



Yields 4

Salmon Sweet Potato Cakes Recipe

15 minsPrep Time

25 minsCook Time

Save Recipe

Ingredients

  • 1 (14.75 oz) can of salmon, drained
  • 1/4 cup onion
  • 1 cup cooked mashed sweet potato (cooled until you can handle it)
  • 1 tsp dried dill
  • 2 tbsp Franks Red Hot Sauce Original
  • 1/4 cup almond flour/meal
  • 1 egg, beaten
  • 1/4 tsp salt

Instructions

  1. Preheat the oven to 400°. In a large bowl, place the drained salmon and flake it gently with a fork. Add the cooled sweet potatoes and the remaining ingredients to the bowl and mix until combined. Shape into eight patties and place each one on to a large sheet pan lined with parchment paper. Cook for 20-25 min, flipping them halfway through, until golden brown.
6.8
http://thetexaspeach.com/healthy-living/daily-dish-and-salmon-sweet-potato-cakes-recipe/

 

 

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About

Tempie is a stay-at-home wife with a passion for running. She writes about all aspects of healthy living from fitness to nutritious recipes. Subscribe to the feed for updates and follow Tempie on Twitter and Facebook.

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