Sweet Potato Salmon Cakes w/ Cucumber Radish Salad
These salmon cakes have been a staple in my diet and meal plans for years. They’re ridiculously delicious and ridiculously easy to make. If you’ve got kids, get them involved in helping you make the batter and shape.
These are free of all dairy, grains and eggs making them autoimmune protocol (AIP) compliant if you’re in phase one of strict AIP & avoiding eggs.
I like to have these for literally any meal of the day. They make a fantastic breakfast and are excellent as an entree as well (as pictured here with a very Slavic style side salad).
My Ukrainian and Eastern European ancestors loved consuming salads like this cucumber & radish salad. Since we are now in spring, it’s the perfect time to begin salad season!
Ingredients:
For the sweet potato salmon cakes:
1 15 oz can wild caught salmon (with bones)
450g Japanese sweet potato or white fleshed sweet potatoes
3 tbsp coconut flour
2 cloves garlic, minced
Salt, to taste
1/4 tsp (or more if desired) turmeric
Avocado oil, to cook
For the salad:
2 large garden cucumbers
1 bunch red radishes
2 watermelon radishes
2 tsp raw honey
2 tbsp freshly chopped dill
1 tbsp herbal vinegar or apple cider vinegar
2 tbsp avocado oil
Juice of a 1/4 lemon
Pinch of salt, To taste
Foragers seasoning blend (aka nothing but the bagel)
Preparations:
For the sweet potato salmon cakes:
Wash your sweet potatoes and poke holes in them. Bake them in the oven for 50 minutes until oozing and gooey. Alternatively, you can peel and steam them on a pan with a bit of water.
Once fully cooked, remove the skin, if not removed already and mash in a bowl with a fork until completely smooth or as smooth as possible.
Add in the salmon and coconut flour. Season with salt, add in the grated or minced garlic and turmeric.
Heat a skillet over medium heat. Form the batter into burger-like shapes in your hands. Cook each patty per side for three or so minutes - just until they brown nicely.
They’re pretty delicate and are likely to stick to the pan, so use caution and care when doing this.
Remove them from the heat and consume or store in the fridge for up to five days.
For the salad:
Wash the veggies. Then dice the cucumbers and radishes into rounds.
Chop your dill and add it to a small dish. Then, add in the oil, lemon juice, vinegar, honey and salt. Mix to combine.
Then pour over the veggies. Mix It all together with your hands.
Add foragers blend to top.
This salad will keep for about 4-5 days in the fridge.
