SWEET POTATO SALMON BURGERS
I went to my friend’s house for a work date today; I always find myself more productive when surrounded by others working, too. We were craving something hearty and healthy, and since the past few days have felt like we are living in a polar vortex, the thought of going out to grab a bite was not the least bit appealing. Instead, we scoured her kitchen for odds and ends and decided we would made sweet potato salmon burgers on a bed of greens. I was skeptical at first because typically, I hate the fishiness of canned salmon. But to my surprise, these were anything but; they were perfectly savoury and bold in flavour.
What i ♡ about this recipe:
- Gluten free
- Dairy free
- Made of whole foods
- Easy to make
- Bold flavours
- Not fishy (at all)
We paired the burgers with a simple kale salad, freshly chopped cucumber, kimchi, leftover roasted cauliflower that we re-heated in the oven to bring back the crispy edges, and a homemade salad dressing. If you make these burgers let me know what you pair them with!
xx
jord
PrintIngredients
Scale
- 1 can salmon, drained + remove bones
- 1 sweet potato
- 1 egg
- 2 tbsp fresh dill (you can also use parsley)
- 2 tsp paprika
- pinch of sea salt
- 1 tsp chili oil or siracha
- 1/2 cup almond flour
- 2 tsp coconut oil ( or coconut oil or avocado oil)
Instructions
- Preheat the oven to 425, and line a baking sheet with parchment paper
- Peel the sweet potato and chop into 1/2 inch cubes and boil in water until soft
- While the sweet potato is cooking, drain the salmon and remove the bones!
- In medium sized bowl, add all your ingredients aside from the sweet potato, and mix until everything is combined
- Once the sweet potato is tender, strain and allow to cool for a few minutes before adding it to the salmon mixture, add sweet potato to salmon mixture, and stir it up. (If you have the time place mixture and allow cool 30 minutes)
- Form 8-10 patties and lay on baking sheet
- Bake in oven for 20 minutes, flip, and bake another 10 minutes
- Enjoy!!
