Monday, July 25, 2016

Another Fish Recipe

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.

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