Ingredients
- 1 sweet potato, enough to yield about 1 c
- 1/2 c. almond meal
- 2 tbsp. finely chopped onion
- 1/4 cup packed fresh parsley, finely chopped
- 1 tbsp. lemon juice
- 1 tsp. cumin
- 1 1/4 tsp. paprika
- 3 lg. eggs
- 15 oz. canned wild salmon, mashed with a fork
- Lemon wedge + mixed greens for serving
- Salt and pepper to taste
- Ghee or coconut oil, for frying
Cook and cool the sweet potato. (Or use leftover) To cool quickly after microwaving, cut in half.
Add the canned salmon to a brown and break it up well using a fork.
Blend in the almond meal, onion, parsley and seasonings. Whisk the eggs and fold in along with the sweet potato.
Form the mixture into balls about the 2” in size.
Spread a sheet of parchment on a cookie sheet and place the salmon balls on the sheet and press them into patties.
Refrigerate the patties for a minimum of 30 minutes.
To cook heat a large pan over medium heat and melt ghee or olive oil just to coat. Cook each side a few minutes until golden.
Serve with lemon and fresh herbs or salad.
