Salmon Cakes

Prepare the Sweet Potato:

1.     Wash the sweet potato thoroughly and pierce it with a fork multiple times to allow steam to escape.

2.     Microwave on high for 6–7 minutes, or until soft and tender.

3.     Let it cool, then scoop out the flesh into a bowl and mash until smooth.

a.     Alternative: Cook the sweet potato in advance by baking it in the oven until tender.

Prepare the Salmon:

4.     Drain the canned salmon and transfer it to a large mixing bowl.

5.     Using a fork, flake the salmon into small pieces.

a.     Note: Canned salmon often contains edible bones that are soft and rich in calcium. You can choose to remove them or mash them along with the salmon for added nutrients.

Combine Ingredients:

6.     Add the mashed sweet potato, almond flour, chopped parsley, finely chopped onion, lemon juice, hot sauce, cumin, smoked paprika, salt, black pepper, and eggs to the bowl with the salmon.

7.     Mix thoroughly until all ingredients are well combined.

Form Patties:

8.     Divide the mixture into equal portions and shape them into patties, about 1/4 inch thick. This recipe yields approximately 12patties.

Cook the Patties:

9.     Heat the ghee or coconut oil in a large skillet over medium-high heat.

10.  Once the oil is hot, add the patties to the skillet, ensuring not to overcrowd the pan.

11.  Cook for 3–4 minutes on each side, or until golden brown and heated through.

12.  If necessary, cook the patties in batches, adding more oil as needed.

Prepare Coleslaw and Sauce:

13.  While the patties are cooking, whisk together the Greek yogurt, avocado oil, rice vinegar, maple syrup, garlic powder, salt, and black pepper in a large bowl until smooth and well combined.

14.  Reserve ½ cup of the yogurt sauce for dipping the salmon patties.

15.  Add the coleslaw mix, chopped green onions, parsley, and roasted, sprouted sunflower seeds to the remaining yogurt sauce.

16.  Toss thoroughly to ensure all the vegetables are evenly coated with the dressing.

Serve:

17.  Transfer the cooked patties to a plate lined with paper towels to absorb any excess oil.

18.  Serve the patties warm, accompanied by the coleslaw and the reserved yogurt sauce for dipping.

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Total Macros:

Calories: 624.75

Protein: 40.75g

Carbs: 31.75g

Fat: 38.5g

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Nutrition Facts:

Salmon:

Omega-3 Fatty Acids: Salmon is rich in long-chain omega-3fatty acids, which have been shown to reduce inflammation, lower blood pressure, and decrease risk factors for disease.

High-Quality Protein: A 3.5-ounce (100-gram) serving of salmon provides 22–25 grams of protein, essential for muscle maintenance and repair.

B Vitamins: Salmon is an excellent source of several B vitamins, which your body needs for producing energy, controlling inflammation, and protecting heart and brain health.

Sweet Potatoes:

Beta-Carotene: Sweet potatoes are rich in beta-carotene, an antioxidant that supports eye health and may reduce the risk of certain cancers.

Dietary Fiber: They are also high in fiber, promoting healthy digestion and aiding in maintaining a healthy gut microbiome.

Almond Flour:

Low Glycemic Index: Almond flour has a low glycemic index, meaning it has a minimal impact on blood sugar levels, which is beneficial for blood sugar balance.

Nutrient-Dense: It adds a nutty flavor and moist texture to dishes while providing healthy fats, protein, and vitamin E.

Greek Yogurt:

Probiotics: Greek yogurt is rich in probiotics, beneficial bacteria that support gut health and digestion.

High Protein: It offers a substantial amount of protein, aiding in muscle repair and satiety.

Coleslaw Mix (Cabbage):

Vitamins C and K: Cabbage is high in vitamins C and K, essential for immune function and blood clotting, respectively.

Antioxidants: It contains antioxidants that help reduce inflammation and protect against cellular damage.

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