Sweet Potato Salmon Poppers
Loaded with healthy starches, beta-carotene from the sweet potatoes, protein and Omega-3s from the salmon, and easy-peasy to make....these Sweet Potato Salmon Popper are a parents dream for dinner time!
- 2 cans Safe Catch Wild Pink Salmon, drained (I used the one with no added salt)
- 1/2 cup mashed sweet potato
- 1/2 teaspoon sea salt (or to taste)
- 1/4 cup almond flour
- 1/4 teaspoon garlic powder
- ¼ cup yellow onion, finely minced
- 1 1/2 tablespoons avocado oil, ghee or cooking oil of choice
Combine all ingredients in a large bowl.
With clean hands or a spoon, mix the ingredients together until everything is evenly blended.
Heat oil in a large skillet over medium-high heat.
Using a heaping tablespoon or a small cookie scoop, portion out the salmon mixture. Form portions into balls and slightly flatten a bit before adding them to the hot skillet.
Cook each side for about 5 minutes or until a crust starts to form and popper firmly holds together.
Enjoy warm with your favorite dipping sauce (I love them with ranch dressing) or store cooled leftovers in fridge for up to 4 days.
- The Omega-3 essential fatty acids found in oily fish like salmon help to protect those lovely brain cells of ours!
- They have also been found to improve cognitive function in infants and children!
- Plus salmon is an amazing source of protein, potassium, and B vitamins.
Calories: 62kcal | Carbohydrates: 1g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 14mg | Sodium: 73mg | Potassium: 140mg | Fiber: 1g | Sugar: 1g | Vitamin A: 600IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg