I love to read about nutrition. It lights me up to hear all the evidence that tells us food can heal us. I believe we’d feel so much better as a country if we just ditched the processed junk and ate whole foods. I realize that the idea of perfection, or a life without pizza scares a lot of people. There are serious emotional connections to food. But I think we have gotten so used to feeling tired, bloated, achy, etc. that we just don’t have a clue what feeling awesome is really like. I don’t think it’s about perfection, but it is about realizing which foods can prevent/combat which afflictions, and just eat more of them. Hypertension is a big one. It can lead to heart disease and that’s something I want no part of, especially because it is so preventable! Lowering your blood pressure by omitting excess carbs and sugar, getting the right supplements and eating Omega 3s can help, as can exercise and an all around clean diet.
This recipe is rich in Omega 3s from the salmon, contains vitamins and antioxidants from the sweet potatoes and kale, and just tastes incredible. It’s also simple to make! My kids loved it too, so I’d say this was a huge success!
A drizzle of some spicy-sweet tahini sauce give this dish the magic touch! Don't be afraid of canned salmon. Just buy it from Whole Foods or get wild-caught.
- Prep Time : 10 minutes
- Cook Time : 15-20 minutes
- Yield : 12 salmon cakes
- 1-14.5 ounce canned salmon
- 1 cup mashed sweet potato
- 2 eggs, beaten
- 1/2 cup almond flour
- 1/4 cup finely chopped kale
- 4 tablespoons green onion, chopped
- 1 1/2 teaspoons curry powder
- 1 teaspoon cumin
- 1 teaspoon sea salt
- 1/2 teaspoon cracked pepper
- 2 tablespoons Ghee (or coconut oil)
- Tahini Drizzle
- 4 tablespoons tahini
- 3-4 tablespoons water - Depends on how thick/thin you want it
- 1 tablespoon honey
- 1 1/2 teaspoons chili powder
- 1/4 teaspoon garlic powder
- Pinch of salt
- Pinch of cayenne
- Drain salmon and pick out any bones. Place in a large bowl.
- Stir in the mashed sweet potato*, eggs and almond flour. Stir well.
- Fold in kale, green onion, curry, cumin, salt and pepper.
- Form 12 patties.
- Heat 1 tablespoon ghee in a large pan over medium heat. Place 6 patties in the pan and cook until golden brown (about 4 minutes). Flip and cook 3-4 minutes.
- Repeat with remaining ghee and patties.
- In a small bowl, whisk the tahini, water, honey, chili powder, garlic powder, salt and cayenne.
- Drizzle with tahini sauce and decorate with chopped tomatoes, if desired.