Sweet Potato Salmon Cakes

Nutrient-dense sweet potato and salmon, two of natures greatest superfoods, combine with zesty onion and tangy fresh dill to create a tasty and healthy meal.

Serves 6

Ingredients

• 1 medium sweet potato
• 2, 7 oz (213 g) cans low sodium wild salmon, drained
• ½ cup (125 ml) minced celery
• ½ cup (125 ml) minced green onion
• 1 Tbsp (15 ml) minced dill pickle
• 1 Tbsp (15 ml) minced fresh dill
• 1 egg
• ½ cup (125 ml) whole wheat bread crumbs
• 1 Tbsp (20 ml) olive oil

Directions

1. Prick sweet potato with fork all over. In a microwave, cook sweet potato on high 6-8 minutes or until tender. Let cool.
2. In bowl, combine salmon, celery, green onion, pickle, dill and egg, just until combined.
3. Peel and mash sweet potato. Stir into salmon mixture with breadcrumbs. Shape 12 patties (about ½ inch thick). In a large skillet, heat 1 Tbsp of oil over medium heat. Cook salmon cakes until golden, about 4 minutes on each side. Serve warm, cold or at room temperature.

Serve with yogurt dip:

In a bowl combine ½ cup low-fat yogurt with ½ cup grated cucumber 1 tsp mint, tsp lemon zest and 1 tsp finely chopped dill.