Sweet Potato Salmon Cakes

This recipe is from the cookbook The Paleo Foodie.  I checked this cookbook out at my local library.  This turned out really good.  I was scared we would be having frozen pizza after all was said and done but luckily it turned out well :)  http://www.lamag.com/recipes/recipe-sweet-potato-salmon-cakes/

Ingredients: 

 ¼ cup/10 g parsley, chopped 

¼ cup/10 g scallions, chopped 

¼ cup/45 g red bell pepper, chopped 

12 oz/340 g of canned, boneless pink salmon or cooked fresh salmon 

1 medium sweet potato, peeled, boiled and mashed 

2 eggs, separated 

¼ tsp cayenne pepper 

½ tsp sea salt 

¼ tsp pepper 

2 tbsp/30 ml coconut milk  

2 tbsp/15 g coconut flour 

2 tbsp/15 g arrowroot starch 

¼ cup/60 ml coconut oil for frying

Cooking Instructions: 

In the bowl of a food processor combine parsley, scallions and red bell pepper. Pulse a few times until well combined. In a medium bowl, combine the parsley, scallion and red bell pepper mixture, salmon, sweet potato, egg yolks, cayenne, sea salt, black pepper, coconut milk, coconut flour and arrowroot starch. Mix using your hands, until all the ingredients are well combined. Make the mixture into patties, about the size of your palm and 1-inch/2.5-cm thick. This mixture should make about 12 patties. Heat a heavy-bottomed skillet, such as cast iron, over medium heat. Add coconut oil. Using a pastry brush, coat both sides of each patty with egg whites. Once coconut oil is melted, add the salmon cakes to the pan and cook for 3 to 5 minutes per side. Cook in batches so as not to overcrowd the pan. Add more coconut oil as needed. Cook until well browned, crispy and heated through. 

  I made a romaine and kale salad to go with it.