These Salmon Potato Cakes (AIP/Paleo) are for people who love fish, and people who don’t! White sweet potato mellows the fish, while the rest of the flavors are punchy.
How are you doing on your fish intake? Is it difficult to eat fish regularly? Then, my friends, may I suggest these babies. They use canned salmon (similar to tuna), so there’s nothing to thaw.
Do you have trouble with the taste of fish? Again, these. The white sweet potato mellows out that fish flavor, but the rest of the flavors – lemon zest, lemon juice, capers and green onions – turn up the volume. Add a little squeeze of lemon at the end, and you are golden. You might not even notice that you are eating fish!
Helpful kitchen equipment
There are two items that would be really helpful for this recipe:
Using a microplane is the quickest way I know of to get just the fine zest from citrus. You basically use it like you do a nail file. The mini food processor? I know, I know. I talk about it all the time. That’s because they really, really are handy! Whip up a pesto sauce, or whatever. In this recipe, we’re using it to purée the sweet potato mixture. It works like a champ!
More fish recipes
Would you like to explore some other fish recipes to get your omega 3s? Try these:
- Orange Maple Glazed Salmon
- Halibut w/Lemon Caper Sauce
- Tuna Bowl for One
- Shrimp Fried “Rice” sheet pan
- Moules Marinière (sailor style mussels)
I hope you’ll give this fish recipe a try. Let me know how it goes!
As always, I’m wishing you great love, and deep healing.
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