2 T grapeseed oil, divided
2 ribs celery, diced
2 T minced onions
2 cloves garlic, minced
½ pound sweet potatoes or garnet yams, cooked and mashed
2 T chopped fresh parsley
2 T chopped fresh basil
Juice and zest from 1 lemon
Salt and pepper, to taste
2 (6-ounce) cans salmon, drained and flaked
¼ cup gluten-free breadcrumbs, plus more for coating
1 T butter
Crème Fraiche or sour cream, for serving
1. Heat 1 teaspoon grapeseed oil in a small skillet over medium heat. Cook celery, onions, and garlic until soft, about 5 minutes. Let the mixture cool.
2. In a large bowl, combine celery mixture, sweet potatoes, parsley, basil, lemon juice and zest, salt, and pepper. Fold in flaked salmon and breadcrumbs, being careful not to over mix. Form into eight 1-inch-thick patties and refrigerate for 20 minutes.
3. Roll chilled salmon cakes in gluten-free breadcrumbs, lightly pressing them so they stick to the cakes. Heat remaining oil and butter in a large skillet over medium-high heat. Cook cakes until golden brown on each side, 3 to 5 minutes per side. Serve with a dollop of crème fraiche or sour cream.
Inspired by pccmarkets.com/recipe/sweet-potato-salmon-cakes