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Pecan Crusted Sweet Potato-Salmon Cakes

 
One serving costs about $6.76 One serving costs about $6.76 One serving costs about $6.76

$6.76 per serving

3 people like this recipe

3 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

1 dairy-free,healthy,dairy free lunch,main course,main dish,dinner
spoonacular Score:93%

Spoonacular Score: 93%

 

This recipe serves 1 and costs $7.3 per serving. One serving contains 1649 calories, 35g of protein, and 87g of fat. A mixture of onion, pecans, parsley, and a handful of other ingredients are all it takes to make this recipe so yummy. 3 people have made this recipe and would make it again. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a dairy free diet. All things considered, we decided this recipe deserves a spoonacular score of 90%. This score is outstanding. Try Pecan-Crusted Sweet Potato Pie, Sweet Potato Salmon Cakes, and Gluten-Free Cinnamon and Toasted Pecan Crusted Sweet Potato Cake for similar recipes.

Ingredients

Servings:
0.25 tsps
0.25 tsps allspice
allspice
some
some baby spinach
baby spinach
3 Tbsps
3 Tbsps grape seed oil
grape seed oil
some
some green onions
green onions
1 tsp
1 tsp kelp
kelp
some
some lemon
lemon
0.25 cups
0.25 cups italian parsley
italian parsley
some
some parsley
parsley
0.5 cups
0.5 cups pecans
pecans
0.5 cups
0.5 cups diced red bell pepper
diced red bell pepper
2 tsps
2 tsps salt
salt
0.5 cups
0.5 cups diced sweet onion
diced sweet onion
1 large
1 large cooked sweet potato
cooked sweet potato
some
some tomatoes
tomatoes
1 cup
1 cup whole grain bread crumbs
whole grain bread crumbs
7.5 oz
7.5 oz canned redhead and/or thinkpink
canned redhead and/or thinkpink
0.25 tsps allspice
0.25 tsps
allspice
some baby spinach
some
baby spinach
3 Tbsps grape seed oil
3 Tbsps
grape seed oil
some green onions
some
green onions
1 tsp kelp
1 tsp
kelp
some lemon
some
lemon
0.25 cups italian parsley
0.25 cups
italian parsley
some parsley
some
parsley
0.5 cups pecans
0.5 cups
pecans
0.5 cups diced red bell pepper
0.5 cups
diced red bell pepper
2 tsps salt
2 tsps
salt
0.5 cups diced sweet onion
0.5 cups
diced sweet onion
1 large cooked sweet potato
1 large
cooked sweet potato
some tomatoes
some
tomatoes
1 cup whole grain bread crumbs
1 cup
whole grain bread crumbs
7.5 oz canned redhead and/or thinkpink
7.5 oz
canned redhead and/or thinkpink

Equipment

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


Instructions

  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.
  3. 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}
  4. Heat a skillet on medium heat, then add oil. 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. Mix well.
  6. 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.
  7. 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.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $6.91
Ingredient
¼ teaspoons allspice
some baby spinach
3 tablespoons grape seed oil
some green onions
1 teaspoon kelp
some lemon
¼ cups italian parsley
some parsley
½ cups pecans
½ cups diced red bell pepper
2 teaspoons salt
½ cups diced sweet onion
1 large cooked sweet potato
some tomatoes
1 cup whole grain bread crumbs
Price
$0.05
$0.35
$0.27
$0.04
$0.40
$0.03
$0.59
$0.16
$1.54
$0.37
$0.01
$0.23
$1.13
$0.68
$1.04
$6.91

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!

Cooking Tips

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • Seaweed for cooking can be found in Asian markets or on Amazon.

  • The average fresh lemon contains between 2 to 3 tablespoons of lemon juice (just in case you are substituting bottled lemon juice).

  • get more cooking tips

Green Tips

  • Bell peppers are unfortunately on the "dirty dozen" list compiled by the Environmental Working Group (EWG). You might want to buy them organic when you can.

  • Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.

Disclaimer

Nutritional Information

Quickview
1437 Calories
25g Protein
82g Total Fat
183g Carbs
88% Health Score
Limit These
Calories
1437
72%

Fat
82g
127%

  Saturated Fat
7g
46%

Carbohydrates
183g
61%

  Sugar
32g
36%

Cholesterol
0.0mg
0%

Sodium
5479mg
238%

Get Enough Of These
Protein
25g
51%

Vitamin A
56579IU
1132%

Vitamin K
498µg
474%

Vitamin C
192mg
234%

Manganese
3mg
190%

Fiber
32g
128%

Vitamin E
16mg
111%

Iron
14mg
79%

Vitamin B6
1mg
68%

Copper
1mg
68%

Potassium
2337mg
67%

Folate
228µg
57%

Magnesium
222mg
56%

Vitamin B1
0.78mg
52%

Phosphorus
412mg
41%

Vitamin B5
3mg
38%

Zinc
4mg
29%

Vitamin B2
0.47mg
28%

Calcium
252mg
25%

Vitamin B3
4mg
25%

Selenium
4µg
7%

covered percent of daily need

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