- (1 Large) Organic Sweet Potato
- (1 lb) Ground Salmon
- (2 tsp.) Wild Alaska Seasoning
- (1, lightly beaten) Large Eggs
- (1, finely chopped) Scallion
- (Just a dash (optional)) Border Buster Hot Sauce
- (3 Tbsp.) Potato starch or tapioca starch
- Real Salt
1 large organic sweet potato
1 lb wild caught Alaskan ground salmon
2 tsp. Wild Alaska Seasoning
1 egg, lightly beaten
1 scallion, finely chopped
Dash of hot sauce (optional)
3 Tbsp. potato starch or tapioca starch
Bake the sweet potatoes until soft, cool, and peel off the skin.
While the sweet potatoes are cooling, place the ground salmon in a skillet with 1 1/2 cups water. Bring to a boil then reduce heat to a simmer and poach until opaque, about 8-10 minutes.
Place the sweet potatoes in a medium sized bowl and mash. Add the cooked salmon, the seafood seasoning, egg, scallions, potato starch, salt to taste, and hot sauce if desired.
Mix until combined. The mixture needs to be firm enough to form into patties, if it’s too thin add more potato or tapioca starch.
Heat a skillet over medium heat with 1-2 tablespoons of olive oil. Form the salmon mixture into about 6 (4 inch) patties and place them in the hot pan. Cook the patties for about 2-3 minutes on each side until golden brown. This may need to be done in 2 batches.
Can be served with this Yogurt Dill Dipping Sauce.
Yogurt Dill Dipping Sauce
1 cup plain yogurt
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp onion powder
1 Tbsp. dried dill
Stir all ingredients together in small bowl. Serve along side the salmon cakes and enjoy!