Pecan Crusted Sweet Potato-Salmon Cakes

Ingredients

• 0.3 teaspoon allspice 
• 1 serving baby spinach 
• 3 tablespoons grapeseed oil good ( fat, high heat tolerant)
• 1 serving spring onion 
• 1 teaspoon kombu organic
• 1 serving optional: lemon 
• 0.3 cup flat parsley italian chopped fine
• 1 serving parsley 
• 0.5 cup pecans chopped
• 0.5 cup bell pepper diced red finely
• 0.5 cup bell pepper diced red finely
• 2 teaspoons salt 
• 0.5 cup onion diced sweet finely
• 1 large sweet potatoes and into boiled mashed
• 1 serving tomatoes 
• 1 cup bread crumbs whole ( 2 pieces of bread)
• 7.5 oz frangelico drained canned
• 7.5 oz frangelico drained canned

Equipment

• food processor
• frying pan
• pot
• blender
• canning jar

Directions

1. In a large stock pot, boil whole sweet potato with skin on 30-40 minutes till fork tender.
2. Remove from water and pulse in blender till smooth.In a food processor (or you're awesome, do all Ninja blender) pulse pecans till finely ground, remove. Pulse bread till ground. {I make my own bread crumbs in batches then freeze in a Mason jar, cheaper and tastier than the store bought stuff}
3. Heat a skillet on medium heat, then add oil.
4. Saute peppers and onions until browned and softened, about 2 minutes.
5. Combine sauteed vegetables, drained salmon (including the highly nutritious skin & bone), parsley, salt and spices.
6. Mix well.Put bread crumbs and pecans in a shallow dish, sprinkle with a bit of salt. Form cakes in desired size, about inch thick.
7. Place pattie in bread crumbs and gently coat both sides.Cook patties in skillet at medium heat 3 to 4 minutes each side, or until well browned.
8. Serve on top of Raw Kale and with and a squeeze of lemon or lime if desired.