INGREDIENTS:

• 1 large cooked sweet potato
• 1/4 cup of almond meal
• 1/3 cup of cilantro
• 2 tablespoons of chopped green onion
• 1 tablespoon of fresh squeezed lemon juice
• 1 tablespoon hot sauce
• 1 tablespoon of braggs liquid aminos
• 1 teaspoon of cumin
• 1 teaspoon of smoked paprika
• 2 large organic eggs
• 2 tablespoons of nutritional yeast flakes
• 2 wild caught salmon fillets
• or you can use two 14.75 – ounce cans of wild Alaskan pink salmon.
• 2 tablespoons of coconut oil for cooking

DIRECTIONS:

Cook salmon fillets if not using can salmon.

In a large bowl add cooked sweet potato and mash, add in salmon and the rest of the ingredients and spices.

Stir until well combined. Line a baking sheet or large plate  with parchment paper.

Shape  out evenly sized salmon cakes to make patties.

Chill in the refrigerator for at least 30 minutes or all day.

Heat a large frying pan  over medium high heat. Once hot, add 1 tablespoon coconut oil. Let oil completely melt and get very hot. Slowly add patties and cook for 4 minutes.

Gently flip and cook for an additional 4 minutes on the other side. Serve hot and Enjoy!