Happy Wednesday! Hope your week is going well. I told you that I would have the salmon sweet potato recipe up soon, and today is the day. I will share that recipe with you at the end of this post. But first, a little recap of Tuesday’s meals.
I made a few changes to the recipe, and made the patties smaller, which I liked better. I also took a shortcut both times that I made this. I had a bag of diced sweet potatoes in my freezer, so I just cooked those in the microwave, then mashed them.
I think that I might actually prefer baking them in the oven, instead of cooking them in a skillet. Although, with temps in the 100’s this week, it probably wasn’t the best idea to turn on the oven.
Workout of the day:
3 mile walk around our neighborhood plus we walked to a nearby Super Target to grab something to make for dinner.
Turkey patties topped with provolone cheese and steamed mixed veggies that were seasoned with a little butter, sea salt and pepper.
It was just okay. I think that a little pasta sauce would have made the turkey patties much tastier. Too bad I
was too lazy to make some didn’t have any. 🙁
Salmon Sweet Potato Cakes Recipe
- 1 (14.75 oz) can of salmon, drained
- 1/4 cup onion
- 1 cup cooked mashed sweet potato (cooled until you can handle it)
- 1 tsp dried dill
- 2 tbsp Franks Red Hot Sauce Original
- 1/4 cup almond flour/meal
- 1 egg , beaten
- 1/4 tsp salt
Preheat the oven to 400°. In a large bowl, place the drained salmon and flake it gently with a fork. Add the cooled sweet potatoes and the remaining ingredients to the bowl and mix until combined. Shape into eight patties and place each one on to a large sheet pan lined with parchment paper. Cook for 20-25 min, flipping them halfway through, until golden brown.