Ingredients:
2 sweet potatoes
2 boneless salmon fillets
2 c almond flour
1/2 c onion minced
1/2 c celery minced
2 eggs
4 cloves of garlic
1/2 teaspoon of red pepper
1/2 c of red bell pepper
1/2 c green onion
1/2 c of cilantro
1/4 teas pepper
1/4 teas of kosher salt
1/2 c of grass-fed butter
1/2 c olive oil
Directions:
- Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two in a large mixing bowl. Mash until no lumps remain, then refrigerate until cold.
- While the potatoes are cooking, place the salmon fillets into a wide, shallow pan, and cover with lightly salted water. Bring to a simmer over medium-high heat. Once simmering, reduce heat to low, and cook until the salmon flakes easily with a fork about 10 minutes. Drain the salmon, and refrigerate until cold.
- Stir the almond flour, red pepper flakes, and 2 cloves of garlic together in a bowl; set aside. Stir the eggs, onion, celery, green onion, bell pepper, cilantro, and other 2 cloves of garlic into the mashed sweet potatoes. Shred the chilled salmon with your fingers and place into the bowl with the mashed potatoes. Season to taste with salt and pepper, and gently stir the mixture until just blended. Divide into 1/4 cup portions, and shape into 1/2 inch thick patties. Carefully press the fish cakes into the seasoned almond flour, and place onto a plate – do not stack.
- Heat the butter and oil in a large skillet over medium heat. Cook the fish cakes in batches until the flour is golden brown on both sides, and the fish cakes are hot in the center, 3 to 4 minutes per side.
Enjoy!
Fit Chic