Salmon sweet potato Cakes

Ingredients

• Pink salmon

  Fish, canned, drained solids with bone

  1 can (16 oz) or 369g

• Sweet potato

  Cooked, baked in skin, without salt

  1 cup or 200g

• Egg

  Whole, fresh eggs

  2 extra large or 112g

• Wheat flour

  White, all-purpose, unenriched

  ½ cup or 63g

• Kale

  Raw

  ¼ cup, chopped or 17g

• Onions

  Young green, tops only

  4 tbsp or 24g

• Curry powder

  Spices

  1 ½ tsp or 3g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, white

  ½ tsp, ground or 1g

• Clarified Butter

  Ghee - Trader Joe's

  6 tsp or 30g

Directions

1. Drain salmon and pick out any bones. Place in a large bowl. Stir in the mashed sweet potato, eggs and almond flour. Stir well. Fold in kale, green onion, curry, cumin, salt and pepper. Form 12 patties. Heat 1 tablespoon ghee in a large pan over medium heat. Place 6 patties in the pan and cook until golden brown (about 4 minutes). Flip and cook 3-4 minutes. Repeat with remaining ghee and patties.

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