Coconut Crusted Sweet Potato Salmon Cakes
with Apple Rosemary Cream Sauce
4 cups chicken broth
4 small to medium sweet potatoes, cut into chunks
7.5 ounces canned wild salmon (or leftover cooked salmon)*
1 tablespoon coconut oil
1/2 cup unsweetened shredded coconut
1/2 large onion, diced
1 medium apple, diced
1 teaspoon minced fresh rosemary
1/2 cup full-fat canned coconut milk
Sea salt to taste
Freshly ground black pepper to taste
- Bring the chicken broth to a boil in a medium sized pot. Add the sweet potatoes and cook for 10 minutes, until easily mashed with a fork. The broth will cook down but there should be some remaining. Take out the sweet potatoes with a slotted spoon and mash. Save the pot and remaining liquid for another step.
- Stir the salmon in with the mashed sweet potatoes. Heat a frying pan on medium heat and add coconut oil. Form patties about half the size of a baseball. Dip in shredded coconut, coating all sides, then flatten in the pan to about an inch thick. Cook for about 7-10 minutes per side (depending on the size of your patties).
- While patties are cooking, return your pot with cooking liquid to medium heat. Add the onion and cook for 5 minutes, stirring occasionally. Add the apples, rosemary and coconut milk. Turn heat up to a simmer and cook for about 15-20 minutes, until slightly thickened. Add salt and pepper to taste.
Makes 6-8 salmon cakes.
*When buying canned salmon, make sure to purchase wild salmon, which is high in omega-3 fatty acids and is anti-inflammatory. If you buy salmon with bones in, you'll also get the benefit of calcium in your salmon cakes.
An original recipe by Iris Higgins @The Daily Dietribe www.thedailydietribe.com