Pecan Crusted Sweet Potato-Salmon Cakes

Photo: Gwen

Ingredients

1 large sweet potato, roasted or boiled and mashed

7 1/2 oz cans Redhead and/or Thinkpink, drained

3 tablespoons grape seed oil (good fat, high heat tolerant)

1/2 cup red pepper, finely diced

1/2 cup sweet onion, finely diced

1/4 cup Italian parsley, chopped fine

2 teaspoons salt

1/4 teaspoon Jamaican allspice (combination of cloves, cinnamon and nutme

1 teaspoon Bragg's Organic Sea Kelp Delight seasoning

1 cup whole grain bread crumbs (about 2 pieces of bread)

1 1/2 cups pecans, ground

Garnishes:

Preparation

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 ½ 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.