Ingredients

The following ingredients have 72 Servings
  • 5 ounces canned salmon
  • 1 Sweet potato, peeled and cubed
  • 3/4 cup bread crumbs
  • 2 eggs
  • 2 tablespoons mayonnaise
  • 2 green onions, chopped
  • Juice of half a lemon
  • 4 tablespoons mayonnaise
  • 1 chipotle pepper and its adobo sauce, minced
  • 2 cloves garlic, minced
  • Squeeze of lemon juice

Instruction

  • In a 2-quart saucepan, boil the sweet potato in 2 cups water until tender.
  • Drain potato. After it cools, place the cubes in a medium-size bowl and mash well.
  • To this, add the rest of the ingredients and mix until well-combined. I find that using my hands is the best way to get this done.
  • Heat a thin coat of oil in 10-inch nonstick skillet. Using 1/4 cup of fish mixture per patty, form patties and fry in skillet over medium flame, approximately 5 minutes per side, until golden on both sides. Add more oil to skillet if necessary.
  • While the patties are frying, make the chipotle mayo by combining all ingredients in a bowl.