Salmon Cakes with Romaine Wraps

 
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Ingredients:

  • 3/4-1 lb of cooked salmon, flaked.

  • 1/4-1/2 cup of mashed sweet potato (start with 1/4 then add more to obtain desired consistency)

  • 4 green onions

  • 1 tablespoon of Dijon mustard

  • 1 teaspoon lemon zest

  • 1 tablespoon lemon juice

  • 3 tablespoons capers, with liquid drained

  • 1 egg beaten

  • Salt and pepper to taste

  • 4 romaine leaves  

Directions:

  1. Combine all ingredients in a large mixing bowl, except romaine leaves.

  2. Form 4 large patties.

  3. Grill for approximately 12 minutes per side.

  4. Serve in a “romaine bun” and drizzle with Sriracha Lemon Aioli