Sweet Potato Salmon Cakes with Creamy Dill Sriracha Sauce - creamy sweet potato binds with flaky pan-seared salmon in this uber-healthy super food combo.
Sauté cakes 3-5 minutes on each side. I had to do this in two batches and added another tablespoon of olive oil to the skillet for my 2nd batch.
Once lightly browned on both sides, remove from skillet and transfer to paper towel lined plate.
Preheat oven to 425ºF. Line baking sheet with foil and spray with nonstick cooking spray or line baking sheet with parchment paper or silicone mat.
Toss Brussels in 1 tablespoon of olive oil, salt and pepper. Spread evenly on baking sheet and bake for 20 mins.
*Alternatively, use 2 (5 ounce) cans salmon or tuna. The salmon is to be cooked before making patties. I pan-seared my salmon according to the method, detailed in this recipe. It makes for such wonderful salmon. I did not use the seasoning recipe in the recipe, but only seasoned with garlic powder, salt and pepper.
**Roast sweet potato at 400ºF. for about 45-60 mins and until soft.
Photos by Erin at The Almond Eater.