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1
In a large pot bring a quart of water to a boil.
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2
Add the sweet potato whole and with skin on.
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3
Boil 30-40 minutes or until a fork easily pierces through.
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4
Remove potato from water and pulse in a food processor till smooth, leaving skin on for added fiber and nutrients.
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5
In a food processor (or if youre awesome, do it in a Ninja blender) pulse pecans till finely ground then set them aside.
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6
Then pulse bread crumbs until they are ground.
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7
Set aside.
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8
{I make my own bread crumbs in batches then freeze them in a Mason jar they are cheaper and tastier than the store bought stuff}
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9
Heat a skillet on medium heat, then add oil.
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10
Saute peppers and sweet onions until browned and softened, about 3 minutes.
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11
Combine sauteed vegetables, drained salmon (including the highly nutritious skin and bone), pureed sweet potato, parsley, salt and spices.
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12
Mix well.
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13
Put bread crumbs and pecans in a shallow dish, sprinkle with a bit of salt.
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14
Form cakes out of the salmon mixture into your desired size, about 1/2 inch thick.
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15
Place patties in bread mixture and coat both sides lightly.
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16
Cook the patties in the preheated skillet at medium heat 3 to 4 minutes each side, or until well browned.
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17
Serve on top of leaf of raw kale, garnish with green onions and serve with tomatoes and with and a squeeze of lemon or lime if desired.
