Salmon Yam Cakes
 
Prep time
Cook time
Total time
 
Serves: 16 cakes
INGREDIENTS:
  • 1 can salmon
  • 2 small yams, chopped into cubes (around 2 cups)
  • ½ cup hemp hearts
  • ½ cup almond flour
  • 2 tablespoons cold-pressed olive oil (for frying, don't add this to the cakes themselves)
  • 2 tablespoons fresh parsley, minced
  • 2 tablespoons green onion, minced
  • 1 egg
  • 1 garlic clove, minced
  • ΒΌ teaspoon cumin
  • A dash of sea salt & black pepper
  • Honey mustard dressing
  • ½ cup plain yogurt (Greek or coconut/almond for paleo)
  • 4 teaspoons dijon mustard
  • 4 teaspoons raw honey
  • Optional base: ½ thick cucumber, sliced very thinly on a diagonal cut to get larger pieces
  • Optional topping: two thin pieces of green onion for each cake
DIRECTIONS:
  1. The smaller yams have thinner skin so it can be left on, especially if they are organic. If using one larger one then it's probably best to peel it before chopping. Set up a double steamer and once the water is boiling, put the yams in the top basket for 7-8 minutes, until they are completely cooked through, they are ready once they are soft enough to be easily pierced by a fork. Remove the yams from the heat, place in a large bowl and mash them up. Once they have cooled add in all the other ingredients (except the oil) and mash together, using your hands works best. Form 16 small patties, each with around 2 tablespoons of the mixture, or 8 larger ones, each with around ¼ cup of the mixture. Set up a medium sized skillet on the stove over medium heat with 1 tablespoon of the olive oil. Once it is warmed up add in half of the crab cakes and cook for 3 minutes on each side, until golden brown. Once cooked, place the cakes on a wire cooling rack, add the second tablespoon of oil to the pan and cook the second half.
Recipe by Love from the Land at https://www.lovefromtheland.com/salmon-yam-cakes/