Fish cakes can be a healthy choice, especially when you make them with salmon, carrots and sweet potatoes! This easy recipe is quick to make, especially if you’ve got any leftover cooked sweet potato hanging around.
1 can of salmon (drained), or approximately 2/3 cup of left over cooked salmon
1/2-3/4 cup of cooked sweet potato (approx 1 medium sweet potato)
1 medium carrot, grated.
1/3 cup of cooked brown rice or quinoa
1-2 tbsp of fresh dill
Pinch of sea salt and pepper
1 tsp of coconut oil.
Mix all ingredients together and saute for 3-5 mins per side on medium heat until slightly crispy. Can also be simply heated in the oven until warm. The beauty of this recipe is that everything is already cooked so you only need to heat it up!