Bake a whole sweet potato @400 degrees F for 30-40 minutes until caramelized and soft. Cool and peel off skin and mash in a medium bowl.
Mix two eggs into the sweet potato until combined.
Drain two cans of salmon and add to the sweet potato egg mixture.
Add herbs, onions, and salt, stir to combine.
Form the mixture into 6 patties and place on prepped parchment with avocado oil spray.
Spray tops of patties with avocado oil spray.
Bake at 425 degrees F for 30 minutes. Enjoy!
Notes
To make on demand with pantry and freezer staples:
use whatever dried herbs you have on hand plus onion or garlic powder.
you can also bake, skin, and mash sweet potato to freeze and pull out whenever needed!
I like to serve with a drizzle of syrupy balsamic, toasted pine nuts and avocado over a lemon, arugula and radicchio salad, with a roasted vegetable and extra sweet potato! Part of a Nourished Plate!
Protein: salmon cakes
Quality carb: sweet potato fries
Fiber veg: roasted veg, arugula, radicchio
Healthy fat: avocado, pine nuts, drizzle of olive oil!