Salmon Cakes with Romaine Wraps
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
Combine all ingredients in a large mixing bowl, except romaine leaves.
Form 4 large patties.
Grill for approximately 12 minutes per side.
Serve in a “romaine bun” and drizzle with Sriracha Lemon Aioli