Well, another week got away from me. Last week we were in Raleigh while hubby had training. I always enjoy being near a large city and out of the "sticks" for awhile. I never get quite as much accomplished as I mean to, I think that the change of schedule doesn't sit well with me.
We did enjoy our time together with a concerted effort to walk together each day. We celebrated hubby's birthday with a few uncharacteristic treats - a DQ, Gigi's cupcakes, and a Frosty - not all on the same day :)
Now we are back on plan after enjoying the break. Here is another fish recipe for the faint of heart. It requires no frying which is a positive in my book and the sweet potato keeps it moist. It would also be good with some tartar sauce.
Salmon Sweet Potato Cakes
Ingredients (Makes 6 medium cakes)
10 ounces canned wild, skinless, boneless salmon (drained of any liquid) 1/2 cup sweet potato, mashed 1/3 cup almond flour 1/4 cup celery, finely chopped (can sub bell peppers, carrots, green onions) 1 egg 1/2 tsp. dried oregano 1/2 tsp. salt 1/4 tsp. paprika 1/4 tsp. pepper
Line a baking sheet with parchment paper and set aside. Combine all ingredients and mix well. Place mixture in the fridge for 15 minutes to allow to come together. Pre-heat oven to 425. Drop 1/3 cup measures onto baking sheet – forming 6 medium-sized cakes. Lightly press down in center to flatten. Bake for 20 minutes. Remove from oven, flip cakes and bake for another 10 minutes.