lb Cooked Salmon
1/2 cup Cooked Fresh Corn
1 large sweet potato
1/4 cup onion diced medium
2 tablespoon of red/green pepper chopped
3 tablespoon dried herbs
1 tablespoon ground ginger
1 teaspoon salt
1 cup Panko breadcrumbs (4C, Chipotle Panko flavor)
oil for frying
Combine everything except bread crumbs. Add 1/4 c of bread crumbs and reserve the rest. Gently mix together so that salmon breaks up a bit, but still has decent chunks.
Form mix into patties, pressing together firmly. If needed add a little more bread crumbs to help everything stay together.
Heat oil in a skillet over medium heat. , then place into skillet. Cook each side until it is golden brown, (about 3 minutes each side) Turn only once to prevent fish cakes breaking up.
Drain on paper towels, squeeze some lemon over and your “Sweet Potato Corn Salmon” cakes are ready