Salmon and sweet potato cakes with roasted broccoli
- 3 ⅔ cups broccoli
- ¼ cup olive oil
- 1 sweet potato
- 4 green onions
- 1 lb canned salmon
- ½ cup almond flour
- 4 eggs
- 1 lemon
- ½ cup mayonnaise
- 1 ½ tbsp chipotle pepper and sauce
- 2 tsp minced garlic
Preheat oven to 400 degrees F. Chop broccoli into bite-sized florets. Toss with half the olive oil, salt and pepper. Put on a baking sheet and transfer to the oven. Roast until starting to brown, about 12 minutes, stirring halfway through.
Bring a pot of water to a boil. Peel and cube sweet potato. Add to water and cook until tender, about 10 minutes.
Meanwhile, chop green onion. Once the sweet potato is cooked, let cool slightly and add to a bowl. Mash well.
Flake salmon and add to sweet potato mash with green onion, almond flour, egg(s), half lemon juice, and half the mayonnaise. Season with salt and pepper. Mix well.
Heat remaining olive oil in large skillet over medium heat. Scoop patty mixture (it will be wet) onto pan to form 3 small patties per person. Cook 4 minutes, then gently flip with a spatula. Cook another 4 minutes.
Combine remaining mayonnaise in a small bowl with chipotle, remaining lemon juice, garlic, salt and pepper to taste. Serve salmon burgers with chipotle mayo and a side of broccoli.