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Sweet Potato Salmon Fish Cakes
Reviews:
February 13, 2016

So yummy!! I altered the recipe to be gluten and lactose free, and only used regular potatoes (no sweet potato). I used light coconut milk instead of milk. I substituted the whet germ with flax seed meal, and I substituted the bread crumbs with a mix of almond flour, a little bit of coconut flour, salt, pepper, and Italian seasoning. DEFINITELY add the milk slowly, the recipe seems to call for too much which makes the mix too runny to form cakes. I had to add a lot more flax seed flour to thicken it up. I fried the cakes in grape seed oil instead of vegetable oil. I also created an aioli with aioli olive oil mayonnaise, lemon juice, fresh garlic, salt, and pepper to drizzle over the top! DELICIOUS!

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