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
In a large stock pot, boil whole sweet potato with skin on 30-40 minutes till fork tender.
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}
Heat a skillet on medium heat, then add oil.
Saute peppers and onions until browned and softened, about 2 minutes.
Combine sauteed vegetables, drained salmon (including the highly nutritious skin & bone), parsley, salt and spices.
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.
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.
Serve on top of Raw Kale and with and a squeeze of lemon or lime if desired.