Pecan Crusted Sweet Potato-Salmon Cakes

Pecan Crusted Sweet Potato-Salmon Cakes

Pecan Crusted Sweet Potato-Salmon Cakes could be just the dairy free, lacto ovo vegetarian, and vegan recipe you've been looking for. One portion of this dish contains about 26g of protein, 86g of fat, and a total of 1468 calories. For $6.92 per serving, this recipe covers 52% of your daily requirements of vitamins and minerals. This recipe serves 1. It is brought to you by Foodista. 3 people have made this recipe and would make it again. If you have parsley, sweet potato, salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. Not a lot of people really liked this main course. Taking all factors into account, this recipe earns a spoonacular score of 93%, which is amazing. Try Pecan-Crusted Sweet Potato Pie, Sweet Potato Salmon Cakes, and Gluten-Free Cinnamon and Toasted Pecan Crusted Sweet Potato Cake for similar recipes.

Ingredients

You need the ingredients below to cook it

  • jamaican allspice

    jamaican allspice

    Jamaican allspice (combination of cloves, cinnamon and nutme

    0.25 teaspoons

  • baby spinach

    baby spinach

    Kale or Baby Spinach

    1 serving

  • grape seed oil

    grape seed oil

    grape seed oil (good fat, high heat tolerant)

    3 Tbsps

  • green onions

    green onions

    Green onions

    1 serving

  • bragg's sea kelp delight seasoning

    bragg's sea kelp delight seasoning

    Bragg's Organic Sea Kelp Delight seasoning

    1 teaspoon

  • lemon

    lemon

    Lemon

    1 serving

  • parsley

    parsley

    Italian parsley, chopped fine

    15 grams

  • parsley

    parsley

    Parsley

    1 serving

  • pecans

    pecans

    chopped pecans

    54.5 grams

  • bell pepper

    bell pepper

    red pepper, finely diced

    74.5 grams

  • salt

    salt

    salt

    2 teaspoons

  • onion

    onion

    sweet onion, finely diced

    80 grams

  • sweet potato

    sweet potato

    sweet potato, roasted or boiled and mashed

    1 large

  • tomatoes

    tomatoes

    Tomatoes

    1 serving

  • grain bread crumbs

    grain bread crumbs

    whole grain bread crumbs (about 2 pieces of bread)

    108 grams

  • redhead and/or thinkpink

    redhead and/or thinkpink

    Redhead and/or Thinkpink, drained

    212.621 grams

  • redhead and/or thinkpink

    redhead and/or thinkpink

    Redhead and/or Thinkpink, drained

    212.621 grams

Instructions

Let's follow the instructions for cooking it

  1. In a large stock pot, boil whole sweet potato with skin on 30-40 minutes till fork tender.
  2. Remove from water and pulse in blender till smooth.
  3. In a food processor (or you're awesome, do all Ninja blender) pulse pecans till finely ground, remove. Pulse bread till ground. {I make my own bread crumbs in batches then freeze in a Mason jar, cheaper and tastier than the store bought stuff}
  4. Heat a skillet on medium heat, then add oil. Saute peppers and onions until browned and softened, about 2 minutes.
  5. Combine sauteed vegetables, drained salmon (including the highly nutritious skin & bone), parsley, salt and spices. Mix well.
  6. Put bread crumbs and pecans in a shallow dish, sprinkle with a bit of salt. Form cakes in desired size, about inch thick. Place pattie in bread crumbs and gently coat both sides.
  7. Cook patties in skillet at medium heat 3 to 4 minutes each side, or until well browned.
  8. Serve on top of Raw Kale and with and a squeeze of lemon or lime if desired.