5 ounces canned salmon 1 sweet potato, peeled and cubed 3/4 cups bread crumbs 2 eggs 2 tablespoons mayonnaise 2 green onions, chopped juice of half a lemon.

Canned salmon and sweet potato recipes. Poke a few holes in sweet potatoes, then wrap in foil. There are no processed ingredients in these canned salmon patties, not even breadcrumbs. Use a fork to remove the bones.

Web 5 minutes cook time: Web preheat oven to 400 f. Add the rest of ingredients into the mixing bowl and mix.

Web this recipe involves cooking the salmon (or using salmon leftovers) and sweet potato separately then combining with fresh herbs (i used chives, parsley and dill) and seasoning and forming fish cakes. Meanwhile, combine the softened butter, garlic, honey, rosemary, salt, and pepper in a small bowl. Drain sweet potatoes and add to a large bowl.

Web these gluten free and low carb salmon and sweet potato fish cakes are as easy as can be. Remove the sheet pan from the oven. In a large bowl, stir to combine all the ingredients.

I made half the recipe with fresh bread crumbs and half with boxed ones as the recipe doesn’t specify. Preheat oven to 350 f. Web enter cheapbeets’ method for combining sweet potatoes and breadcrumbs with the salmon and eggs and scallions:

Once complete, unwrap them and place in the fridge/freezer to quickly. 13 minutes ingredients 1 can of wild salmon (boneless and skinless 150g) 1/2 cup cooked white sweet potato, mashed* 2 tbsp green onion, chopped Heat a large nonstick skillet over medium heat, then add enough olive oil to coat the bottom of the pan, about 3 tablespoons.