Ingredients
- 15 oz Canned Salmon Drained and bones removed
- ½ cup Sweet Potato Cooked, lightly smashed
- ⅓ cup Flour
- ½ cup Vegetables Finely chopped; celery, bell peppers, green onions, etc.
- 1 Egg
- ½ teaspoon Oregano Dried
- ¼ teaspoon Salt
- ¼ teaspoon Ground Black Pepper
Equipment
- Oven
- Baking Sheet
- Medium Bowl
Instructions
- In medium bowl, combine all ingredients and mix well.
- Place mixture in the refrigerator for 15 minutes.
- Preheat oven to 425°F.
- Form 6 medium sized cakes. Lightly press in the center to flatten.
- Place on a baking sheet.
- Bake for 20 minutes.
- Flip each cake and bake for another 10 minutes.
Nutrition
Nutrition Facts
Salmon Sweet Potato Cakes
Amount per Serving
Calories
153
Calories from Fat 36
% Daily Value*
Fat
4
g
6
%
Saturated Fat
1
g
6
%
Trans Fat
1
g
Cholesterol
86
mg
29
%
Sodium
391
mg
17
%
Potassium
326
mg
9
%
Carbohydrates
10
g
3
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
19
g
38
%
Vitamin A
2432
IU
49
%
Vitamin C
2
mg
2
%
Calcium
216
mg
22
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword All-Purpose Flour, AP Flour, Bell Pepper, Bell Peppers, Celery, Egg, Eggs, Fish, Flour, Green Onion, Green Onions, Salmon, Seafood, Sweet Potato, Sweet Potatoes, Vegetables