Published courtesy of JulieCat in the Kitchen’s blog
Today’s Foodie Friday iiiiiiiiiiiissssssssss…..
Salmon Sweet Potato Cakes with a Coconut Crust and Avocado Mayo!!
Yes, it really was as good as it sounds.
Here’s what you need to get started…
– 1 lb Salmon (you can use any flaky fish like Halibut, Tilapia or Cod)
– 1-1/2 Cups Cooked & Mashed Sweet Potatoes (4 small sweet potatoes or about 2 medium to large potatoes)
– 1/2 White or Yellow Onion: finely chopped
– 2 to 3 Cloves fresh Garlic: minced
– 1 Egg: beaten
– 1 ts. Fresh Rosemary: minced
– Salt, Pepper, Smoked Paprika
– Unsweetened & Shredded Coconut (you’ll need about 1 cup)
– Olive Oil for frying
– 1 Large Avocado
– Coconut Milk
– 1 Clove fresh Garlic
– Salt, Pepper & Smoked Paprika
– 1 Tb. Lemon Juice
– 1 Tb. Olive Oil
A Few Things to Prep:
– To make my assembly a little easier, I baked the sweet potatoes the night before. But you can chop them in halves or quarters and boil them for about 15 minutes to cook quickly. Do this first and then set aside to cool, remove the skins and mash.
– Poach the fish in a gentle boil for about ten minutes over low to medium heat. Set aside to cool and then flake into small 1/4″ pieces.
– For the Mayo: In a bowl, add chopped avocado, 1/4 cup of coconut milk, spices, lemon juice and olive oil. Blend with a food processor or an immersion blender and place in the fridge until the cakes are done. You can always add a little more coconut milk if the mayo is too thick.
Making the Salmon Cakes:
– Mix together the minced garlic, chopped onions, spices & herbs, egg and sweet potatoes in a bowl. I added about 1 cup of mashed sweet potato to start. Gently fold the fish into the sweet potato mixtures until combined. If the mixture is too dry, then add more sweet potato.
– Form the salmon and potato mixture into 2 inch balls and then roll them in the coconut flakes. Pat down to form little cakes.
– Add olive oil to your pan and heat to a medium-low temp. To test if the oil is hot enough, splash the pan with a few drops of water, it should sizzle when ready.
– Add the cakes a few at a time, but don’t overcrowd the pan. Cook until golden brown on both sides.
– Serve with sautéed broccolini and a side salad. Enjoy!