Minted Salmon Cakes with sweet Potatoes. Gluten-free, grain-free, dairy-free...
PREPARATION: 10 min
COOKING: 15 min
2-3 sweet potatoes, washed, peeled and cubed
2 cans wild caught salmon, drained
3 organic eggs
3-4 garlic cloves, pressed
2 teaspoons minced fresh mint leaves
1 lemon, squeezed
1/4 cup coconut flour
2-4 tablespoons coconut oil
Pink salt and pepper to taste
Place the sweet potatoes in a pot and cover with a couple inches of cold water. Bring to a boil and add a generous pinch of salt.
Boil for 20-30 minutes or until the potatoes are tender. Drain the potatoes in a colander.
In a big bowl, combine the salmon, eggs, garlic, mint, lemon juice and coconut flour.
Season with salt and pepper to taste.
Mix gently until ingredients just hold together.
Form mixture into salmon cakes about 3 inches wide.
In a frying pan, heat coconut oil over medium heat, and cook salmon cakes until browned and then flip (about 4 minutes each side).
Serve with sweet potatoes.