Pecan Crusted Sweet Potato-Salmon Cakes
By: Gwen
Published: Sunday, July 10, 2011 - 3:34pm

Ingredients




1 large sweet potato, roasted or boiled and mashed
7 1/2 oz cans Redhead and/or Thinkpink, drained
3 tablespoons grape seed oil (good fat, high heat tolerant)
1/2 cup red pepper, finely diced
1/2 cup sweet onion, finely diced
1/4 cup Italian parsley, chopped fine
2 teaspoons salt
1/4 teaspoon Jamaican allspice (combination of cloves, cinnamon and nutme
1 teaspoon Bragg's Organic Sea Kelp Delight seasoning
1 cup whole grain bread crumbs (about 2 pieces of bread)
1 1/2 cups pecans, ground
Garnishes:
Green onions
Parsley
Lemon
Tomatoes
Kale or Baby Spinach

Preparation

1 In a large stock pot, boil whole sweet potato with skin on 30-40 minutes till fork tender. 2 Remove from water and pulse in blender till smooth. 3 In a food processor (or you're awesome, do all Ninja blender) pulse pecans till finely ground, remove. Pulse bread till ground. {I make my own bread crumbs in batches then freeze in a Mason jar, cheaper and tastier than the store bought stuff} 4 Heat a skillet on medium heat, then add oil. Saute peppers and onions until browned and softened, about 2 minutes. 5 Combine sauteed vegetables, drained salmon (including the highly nutritious skin & bone),  parsley, salt and spices. Mix well. 6 Put bread crumbs and pecans in a shallow dish, sprinkle with a bit of salt. Form cakes in desired size, about ½ inch thick. Place pattie in bread crumbs and gently coat both sides. 7 Cook patties in skillet at medium heat 3 to 4 minutes each side, or until well browned. 8 Serve on top of Raw Kale and with and a squeeze of lemon or lime if desired.