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Salmon and Sweet Potato Cakes
From Statesboro Market2Go
<p>A nutritious twist on traditional fish cakes! Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: thrivinghomeblog.com (Entered by Ariana Giddens)
1 cup Cooked mashed sweet potato
3 6 ounce Skinless salmon fillets
4 cups Chicken broth or water
Salt & Pepper to taste
1 tablespoon Old Bay seafood seasoning
1 1/2 cups Whole wheat crackers crushed into crumbs (divided)
1 Egg (lightly beaten)
1 tablespoon Fresh thyme (chopped)
1 teaspoon Hot sauce
2 Green onions (finely chopped)
1/4 cup Fresh parsley (finely chopped)
3 tablespoons Olive oil
Step by Step Instructions
- Boil the broth in a skillet or pot over high heat, then reduce to a simmer. Season the fillets on both sides, then carefully poach the salmon in the broth for about 8 to 10 minutes.
- Put the fillets into a bowl and flake them with a fork. Add the mashed sweet potatoes, the seafood seasoning, 1/2 of the cracker crumbs, the egg, the thyme, hot sauce, green onions, and parsley. Combine the ingredients with your hands or a fork.
- Put the other 1/2 of the cracker crumbs onto a plate, then form the salmon mixture into patties and coat them on both sides with the crumbs.
- Heat the oil in a skillet over medium heat. Cook the fish cakes for 2 to 3 minutes on each side. Serve them with dipping sauce or as the meat of a sandwich/burger.
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