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Alaska Salmon - Sweet Potato Cakes
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Ingredients:


118 oz. Alaska Canned Salmon, thoroughly drained
80 oz. Canned or frozen sweet potatoes, drained and mashed
Approx. 14 oz. Eggs, beaten
3 oz. Green onions, thinly sliced
Approx. 1/2 cup Dried bread crumbs
3 Tbsp. Ground coriander
2 tsp.White pepper
As needed All-purpose flour
As needed (3 to 4 cups) Pecans, finely chopped
As needed Butter or margarine
96 oz. Prepared peach or mango chutney


Method :

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.

 

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