Sweet potato: 200g (1 large, peeled and cubed), Salmon (canned, drained): 150g (5 oz), Green onions: 30g (3 tbsp, chopped), Bell pepper: 50g (1/2 cup, finely diced), Egg: 50g (1 medium), Whole wheat breadcrumbs: 30g (1/4 cup), Dijon mustard: 5g (1 tsp), Dill: 5g (1 tbsp, fresh, chopped), Lemon zest: 2g (1 tsp), Olive oil: 10ml (2 tsp), Mixed greens: 60g (2 cups), Lemon wedges: for serving, Black pepper: to taste
1. Cook sweet potato: Steam or boil 200g cubed sweet potato until tender, about 15 minutes. Mash in a bowl and let cool slightly. 2. Mix ingredients: Add 150g drained salmon, 30g chopped green onions, 50g diced bell pepper, 50g beaten egg, 30g breadcrumbs, 5g Dijon mustard, 5g chopped dill, 2g lemon zest, and black pepper to the mashed sweet potato. Mix well. 3. Form patties: Shape mixture into 4 patties. 4. Cook patties: Heat 10ml olive oil in a pan over medium heat. Cook patties for 3-4 minutes per side until golden and heated through. 5. Serve: Place salmon cakes on a bed of 60g mixed greens with lemon wedges.
HerNutrea provides science-backed guidance and community support. Please note that our content is for educational purposes and does not replace professional medical advice. For any health concerns or questions, please consult your healthcare provider.
