by Colleen Brackett
Wild Salmon Sweet Potato Cakes Recipe
Love this book as it has many easy prep recipes that are just delicious. I often find as I am sure others would agree that food always just tastes that much better after a long run. I will save some of these for a Sunday evening meal to allow a little more prep time. The option is there to prepare more ahead of time and freeze them. It's both Gluten Free and Daily free. This particular one is a awesome Fall option. So good !
1/4 cup plus 2 tablespoons virgin coconut oil
1 medium yellow onion, finely diced
3/4 teaspoon fine sea salt
2 or 3 cloves garlic, minced
1 cup orange-fleshed sweet potato (yam) puree
8 ounces wild salmon, skin and pin bones removed, flesh finely chopped (ask your butcher to do this)
2 eggs, beaten
1/2 cup almond flour
1/2 cup minced fresh parsley
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1 lemon, cut into wedges (optional)
Avocado Cream, optional
Note: The cakes can be made ahead and arranged in an airtight container between sheets of parchment paper. Refrigerate for up to 3 days or freeze for up to 3 months. Thaw in the refrigerator before reheating at 250°F until heated through, about 20 minutes.
From the New York Times Bestseller: RUN FAST. EAT SLOW by Shalane Flanagan & Elyse Kopecky
November – Vegetarian Chili by Kathleen Goldberg
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