• 1 medium sweet potato cooked
  • 1 omega 3 egg
  • 1 tbsp olive oil plus more for cooking
  • 1/2 onion diced
  • 3 cloves garlic minced
  • 2 tbsp fresh ginger minced
  • 1 1/4 cup quick cooking oatmeal
  • 2 cups baby spinach minced
  • 3/4 lb salmon skin and bones removed and roughly chopped
  1. Preheat oven to 350 F.
  2. To a large skillet, heat a tablespoon of olive oil and add the onion, garlic, and ginger. Saute for 2-3 minutes until soft then add to a food processor.
  3. Return the pan to the heat and add in the spinach. Cook until wilted, about 2 minutes. Set aside
  4. To the food processor, add the salmon, egg, cooked sweet potato flesh (discarding the skins), onion, garlic, ginger, and oat flour. Pulse until the mixture comes together, then add in the spinach. Pulse just until you see it mixed through.
  5. Oil your hands and add another coating of oil to the pan. Roll the mixture into finger-like fritters and pan-fry until golden brown. Transfer to a baking sheet. Continue with the remaining fritters, then finish in the oven until cooked to an internal temperature of 145 F, about another 10 minutes. Serve at room temperature or warm.

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