Ingredients

The following ingredients have 4 Servings
  • 20 oz cooked salmon (chopped finely (about 3 salmon fillets))
  • 3/4 cup mashed sweet potato ((or about 1 medium sweet potato cooked))
  • 1 egg
  • 1 teaspoon dried dill ((or 1-2 tablespoons fresh))
  • 3 tablespoons finely chopped green onion ((or chives))
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup almond flour ((can also use bread crumbs))
  • 1-2 tablespoons olive oil
  • 1 medium ripe avocado
  • Juice of half a lemon ((about 1.5 tablespoons lemon juice))
  • 2 tablespoons olive oil
  • 4 tablespoons water
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 teaspoon dried dill ((optional))

Instruction

  • Place the cooked flaked salmon into a large bowl. Add mashed sweet potato, egg, dill, green onion, salt and pepper and mix until well combined.
  • Heat a non-stick frying pan over medium high heat. Add 1 tablespoon of oil to the pan. Form the salmon mixture into approximately 18 small patties (about 2 tablespoons worth of mixture each). Place in the pan, leaving room between each one. You may need to cook the salmon cakes in two batches.
  • Cook for 3-4 minutes on the first side. Carefully flip and cook for another 2-3 minutes on the other side. Repeat with any remaining salmon cakes.
  • Meanwhile, place ingredients for avocado crema in a food processor or mini blender and blend until smooth. Serve salmon cakes warm topped with avocado crema.