Pecan Crusted Sweet Potato-Salmon Cakes
Pecan Crusted Sweet Potato-Salmon Cakes is a main course that serves 1. One serving contains 1488 calories, 27g of protein, and 86g of fat. For $6.92 per serving, this recipe covers 52% of your daily requirements of vitamins and minerals. 3 people have tried and liked this recipe. This recipe from Foodista requires bell pepper, pecans, tomatoes, and green onions. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a dairy free, lacto ovo vegetarian, and vegan diet. With a spoonacular score of 87%, this dish is spectacular. Similar recipes are Twice Baked Sweet Potato Potato Skins with Pecan Streusel (akan Individual Sweet Potato Casserole), Twice Baked Sweet Potato Potato Skins with Pecan Streusel (akan Individual Sweet Potato Casserole), and Twice Baked Sweet Potato Potato Skins with Pecan Streusel (akan Individual Sweet Potato Casserole).
Servings: 1
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
1/4 teaspoon Jamaican allspice (combination of cloves, cinnamon and nutme
Kale or Baby Spinach
3 tablespoons grape seed oil (good fat, high heat tolerant)
Green onions
1 teaspoon Bragg's Organic Sea Kelp Delight seasoning
Lemon
1/4 cup Italian parsley, chopped fine
Parsley
1/2 cup chopped pecans
1/2 cup red pepper, finely diced
1/2 cup red pepper, finely diced
2 teaspoons salt
1/2 cup sweet onion, finely diced
1 large sweet potato, roasted or boiled and mashed
Tomatoes
1 cup whole grain bread crumbs (about 2 pieces of bread)
7 1/2 oz cans Redhead and/or Thinkpink, drained
7 1/2 oz cans Redhead and/or Thinkpink, drained
Equipment:
pot
food processor
canning jar
blender
frying pan
Cooking instruction summary:
- In a large stock pot, boil whole sweet potato with skin on 30-40 minutes till fork tender.
- Remove from water and pulse in blender till smooth.
- In a food processor (or you're awesome, do all Ninja blender) pulse pecans till finely ground, remove. Pulse bread till ground. {I make my own bread crumbs in batches then freeze in a Mason jar, cheaper and tastier than the store bought stuff}
- Heat a skillet on medium heat, then add oil. Saute peppers and onions until browned and softened, about 2 minutes.
- Combine sauteed vegetables, drained salmon (including the highly nutritious skin & bone), parsley, salt and spices. Mix well.
- Put bread crumbs and pecans in a shallow dish, sprinkle with a bit of salt. Form cakes in desired size, about inch thick. Place pattie in bread crumbs and gently coat both sides.
- Cook patties in skillet at medium heat 3 to 4 minutes each side, or until well browned.
- Serve on top of Raw Kale and with and a squeeze of lemon or lime if desired.
Step by step:
1. In a large stock pot, boil whole sweet potato with skin on 30-40 minutes till fork tender.
2. Remove from water and pulse in blender till smooth.In a food processor (or you're awesome, do all Ninja blender) pulse pecans till finely ground, remove. Pulse bread till ground. {I make my own bread crumbs in batches then freeze in a Mason jar, cheaper and tastier than the store bought stuff}
3. Heat a skillet on medium heat, then add oil.
4. Saute peppers and onions until browned and softened, about 2 minutes.
5. Combine sauteed vegetables, drained salmon (including the highly nutritious skin & bone), parsley, salt and spices.
6. Mix well.Put bread crumbs and pecans in a shallow dish, sprinkle with a bit of salt. Form cakes in desired size, about inch thick.
7. Place pattie in bread crumbs and gently coat both sides.Cook patties in skillet at medium heat 3 to 4 minutes each side, or until well browned.
8. Serve on top of Raw Kale and with and a squeeze of lemon or lime if desired.
Nutrition Information:
covered percent of daily need
