Update: I saw this recipe on to.night. I will try it out on weekend.
Ingredients
1 medium sweet potato
2, 7.5 oz cans low sodium wild salmon, drained
1/2 cup minced celery
1/2 cup minced green onion
1 tbsp minced dill pickle
1 tbsp minced fresh dill
1 egg
1/2 cup whole wheat bread crumbs
2 tbsp olive oil
In microwave, cook sweet potato on high until tender, about 8 minutes. Let cool. In bowl, combine salmon, celery, green onion, pickle, dill and egg. Peel skin from sweet potato. Place in bowl and mash with fork. Gently, stir into salmon mixture with breadcrumbs. Shape into 12 patties (about 1/2-inch thick). In a large skillet, heat 1 tbsp of the oil over medium high heat. Cook salmon cakes in two batches, until golden, about 4 minutes on each side. Serve warm, cold or at room temperature. Serve with Yogurt Dip: In bowl, combine 1/2 cup low fat yogurt with 1/2 cup grated cucumber, 1 tsp mint, 1 tsp lemon zest and 1 tsp finely chopped dill.
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