Alaska Salmon - Sweet Potato Cakes
| Ingredients: | ||
| Alaska Canned Salmon, thoroughly drained | : | 118 oZ |
| Canned or frozen sweet potatoes, drained and mashed | : | 80 oz |
| Eggs, beaten | : | 14 oz |
| Green onions, thinly sliced | : | 3 oz |
| Dried bread crumbs | : | 1/2 cup |
| Ground coriander | : | 3 tbsp |
| White pepper | : | 2 tsp |
| All-purpose flour | : | As needed |
| Pecans, finely chopped | : | As needed |
| Butter or margarine | : | As needed |
| Prepared peach or mango chutney | : | 96 oz |
- In mixing bowl, blend salmon, sweet potatoes, eggs, dried bread crumbs, coriander and white pepper. (Add more bread crumbs if mixture is too moist to form patties.)
- For each serving use two 1/2-cup (#8) scoops to form 2 to 3 inch patties. Dust patties with flour and coat with pecan bits. Refrigerate, if needed until service. Repeat with remaining mixture.
- In lightly buttered non-stick skillet, brown two patties on both sides. Serve with 1/2 cup chutney.
