I love to repurpose old things… 😉 okay… let’s try this again… I like to use up leftovers… okay that’s better!
Since I had a large piece of baked salmon left over from a few days ago I decided it was time to make salmon cakes… burgers… whatever you want to call them. These are so easy, healthy and they store incredibly well.
I haven’t made these before using sweet potatoes but since we’re trying to stay away from ‘white’ foods and starchy foods… okay… I’m not kidding anyone here… we eat everything. But I like to sometimes choose sweet potatoes over white ones… just for a change and these go really well with the salmon, dill and capers…. and purple onions… yum!
The salmon I used had already been baked with lots of lemon pepper seasoning and piles of onions and lemons.
- 2 lbs of cooked salmon
- 2 cooked and mashed sweet potatoes
- 4 green onions chopped
- 1/2 cup of fresh dill, chopped
- 3 Tablespoons of capers
- 2 eggs
Break up the salmon in a bowl, add a couple of mashed sweet potatoes. then chop in a whole bunch of green onions and fresh dill… You just can’t have enough dill! I also added in half a jar of capers, I wished I had more but that was all there was in the fridge so I chopped them up a bit. Mix in a couple of eggs and form into patties and bake on parchment paper. I baked them for about 15 minutes at about 350. Only the eggs need to bake to hold everything together, the rest has already been cooked so it doesn’t really take very long, bake them until the edges are golden brown.
Once they are firm and the edges have browned take them out and serve on a bun with lettuce, mayonnaise mixed with horseradish (seriously good!), sliced red onions and a few sprigs of dill.
These are so easy and tasty. Today I had a burger, I will pop the rest in the freezer and next week I’ll have them with just a bit of the mayo alongside a nice salad for lunch at work.