Sweet Potato Salmon Cakes with Creamy Dill Sriracha Sauce #diet #lowcarb

You folks are going to LOVE this super nourishment combo – Sweet Potato Salmon Cakes with Creamy Dill Sriracha Sauce! I CANNOT get over the flavor. Completely brilliant! Velvety sweet potato ties with flaky skillet burned salmon to make a uber-sound electrifying feast. Furthermore, the dill sriracha sauce – you'll be putting it on everything!

These salmon cakes are fresh outwardly with delectable chomps of chipped salmon – YUMM!! Indeed, even my fastidious kiddos love these and they generally vanish quick. You won't taste any fishiness in them, so even non fish darlings will appreciate.

In the event that you have extra cooked salmon that will work incredible, yet these cakes are absolutely worth the additional 10 minutes it takes to cook salmon only for this formula. I cook my salmon as indicated by the strategy recorded right now simply leave off the flavoring. These salmon patties are THAT GOOD! You could likewise utilize very much depleted bundled or canned salmon if that is the thing that you have close by.

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Ingredients
FOR THE SWEET POTATO SALMON CAKES:

• 12 ounces wild-caught salmon, about 2 fillets, cooked*
• 1 small sweet potato, cooked and peeled (about 1/2 cup)**
• 1 tablespoon seafood seasoning (I used Old Bay Seasoning.)
• 3-4 tablespoons chopped fresh dill or 3 teaspoons dried dill weed or more to taste
• 2 eggs, lightly beaten
• 1/3 cup finely sliced green onions

FOR THE CREAMY DILL SRIRACHA SAUCE:

• 1/3 cup fat free plain Greek yogurt
• 3 tablespoons mayo or additional Greek yogurt
• 1 clove garlic, finely minced
• 1 tablespoon chopped fresh dill or more to taste
• 1/2 teaspoon honey
• Salt and pepper, to taste
• 1-2 teaspoons sriracha sauce or more to taste

FOR THE BALSAMIC MAPLE BRUSSELS SPROUTS:

• 1 lb. Brussels sprouts halved
• 1.5 tablespoons extra virgin olive oil, divided
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon balsamic vinegar
• 1 teaspoon maple syrup

Instructions
FOR THE SWEET POTATO SALMON CAKES:

1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
2. Combine all ingredients in a medium mixing bowl.
3. Using 1/3 cup measuring cup, scoop batter and shape into 7 cakes. It is easier to work with batter if your hands are slightly damp.
4. Sauté cakes 3-5 minutes on each side. I had to do this in two batches and added another tablespoon of olive oil to the skillet for my 2nd batch.
5. Once lightly browned on both sides, remove from skillet and transfer to paper towel lined plate.

FOR THE CREAMY DILL SRIRACHA SAUCE:

1. Simply combine all ingredients in a small bowl. Enjoy!

FOR THE BALSAMIC MAPLE BRUSSELS SPROUTS:

1. Preheat oven to 425ºF. Line baking sheet with foil and spray with nonstick cooking spray or line baking sheet with parchment paper or silicone mat.
2. Toss Brussels in 1 tablespoon of olive oil, salt and pepper. Spread evenly on baking sheet and bake for 20 mins.
3. Remove from oven and toss in 1/2 tablespoon olive oil, balsamic vinegar and maple syrup. Serve immediately.

Recipe Notes
*Alternatively, use 2 (5 ounce) cans salmon or tuna. The salmon is to be cooked before making patties. I pan-seared my salmon according to the method, detailed in this recipe. It makes for such wonderful salmon. I did not use the seasoning recipe in the recipe, but only seasoned with garlic powder, salt and pepper.
**Roast sweet potato at 400ºF. for about 45-60 mins and until soft.

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