Ingredients
- 1/2 pound salmon
- 2 tablespoon olive oil
- 3 stalk celery, small dice
- 1 stalk red bell pepper, small dice
- 1/2 stalk red onion, small dice
- 1 clove garlic, minced
- 1/4 cup parsley, minced
- 1/2 cup breadcrumbs
- 1/2 cup mashed sweet potatoes
- 2 cup eggs, beaten
Preparation
Baking Directions:
Preheat oven to 350 F.
Place salmon skin side down in a baking dish and season with salt and pepper.
Bake for 15 minutes, until cooked through.
Let cool completely.
Flake with a fork and put in a medium bowl.
Heat 1 tablespoon olive oil in a large skillet over medium.
Add celery, bell pepper, onion, garlic, parsley, and season with salt and pepper.
Saute until vegetables are tender, about 10 minutes.
Let cool completely and mix with salmon.
Add breadcrumbs, sweet potatoes, and eggs and mix well.
Shape salmon mixture (it will be wet) into 8 patties and place on a baking sheet.
Refrigerate for 30 minutes.
Heat 1 tablespoon olive oil in a large skillet over medium heat.
Cook salmon patties about 3 minutes on each side.
Serve hot or chilled with artichoke tartar sauce.
For artichoke tartar sauce: In a bowl, mix all ingredients.
Refrigerate until serving time.
