Recipe for Salmon Yam Potato Cake with Avocado Cream

This recipe makes a super delicious cake that is perfect for a main meal, dessert or snack. You can make the cake as big or as small as you like. The guacamole on top is the perfect accompaniment.

Ⅰ. Ingredients for salmon yam potato cake with avocado cream

1. Guacamole

(1) ½ ripe avocado;

(2) ½ cup plain yogurt;

(3) 1 teaspoon of lemon juice;

(4) A pinch of salt and paprika;

2. For the cake

1. 2 cups russet potatoes (peeled and large dice);

2. 2 cups yams (peeled and large dice);

3. 450 grams of fresh salmon;

4. 1 egg;

5. ½ teaspoon ground parsley;

6. ½ teaspoon salt;

7. ½ teaspoon paprika;

8. ½ cup breadcrumbs (optional).

Ⅱ. Steps for making salmon yam potato cakes with avocado cream

1. Remove the avocado flesh from the skin and mash it in a small bowl. Now add the yogurt, lemon juice, salt and chili powder, mix well and set it aside.

2. Steam or boil the potatoes and yams together until tender. Mash until semi-smooth, then set aside to cool.

3. Steam or grill the salmon until cooked through, then set aside to cool.

4. Preheat a large skillet over medium heat.

5. Now cut the salmon into cubes and add the mashed yams and potatoes.

6. In a bowl, quickly whisk the eggs, then add them to the cake mixture along with the parsley, salt and paprika. Stir until the ingredients are evenly distributed.

7. If you want a more structured cake, you can add the breadcrumbs in step 6 along with the other ingredients.

8. Make the mixture into cakes. It will make 6 large cakes and about 10 smaller cakes.

9. Now pour a little oil into the preheated pan and fry as many cakes as possible. Fry until browned on both sides, then heat through.

10. Serve the cakes while they are still hot, topped with guacamole.

If you want to save a little time and money, you can use canned salmon instead of fresh salmon slices. Use these cakes as the "meat" in a burger patty or sandwich or wrap.

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