Salmon Cakes with Chipotle Mayo
- 14 oz wild-caught salmon canned
- 1 medium sweet potato shredded (about 2 cups)
- 1 large egg
- 2 tbsp mayonnaise
- 3 green onions thinly sliced
- 2 tbsp capers
- 1 tsp avocado oil for frying
- salt and black pepper to taste
- ¼ cup mayonnaise
- 1 chipotle pepper in adobo sauce
Heat the oven to 450 degrees Fahrenheit
Mix all the ingredients for salmon cakes (not the oil) until well incorporated, then shape into 8 small cakes, about half an inch thick.
Heat a skillet with about a teaspoon of oil over medium-high heat (you want a searing sound when you add the cakes to the pan)
Add the cakes to the skillet and brown them on each side, being careful when you flip them not to let them fall apart.
Transfer cakes to a parchment lined baking sheet and pop in the oven for 5-7 minutes.
Serving: 2pattiesCalories: 357kcalCarbohydrates: 15gProtein: 26gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 129mgSodium: 749mgPotassium: 565mgFiber: 3gSugar: 3gVitamin A: 8597IUVitamin C: 3mgCalcium: 313mgIron: 2mg