Sweet Potato and Salmon Poppers

tuna recipe - stuffed jalapeños
Prep Time: 5  min

Cook Time: 10 min

Submitted by: The Natural Nurturer 

  • 2 cans Safe Catch Wild Pink Salmon, drained (This recipe uses no salt added salmon)
  • 1/2 cup mashed sweet potato
  • 1/2 teaspoon  sea salt (or to taste)
  • 1 egg
  • 1/4 cup almond flour
  • 1/4 teaspoon garlic powder
  • ¼ cup yellow onion, finely minced
  • 1 1/2 tablespoons avocado oil, ghee or cooking oil of choice
  1. Combine all ingredients in a large bowl.
  2. With clean hands or a spoon, mix the ingredients together until everything is evenly blended.
  3. Heat oil in a large skillet over medium-high heat.
  4. Using a heaping tablespoon or a small cookie scoop, portion out the salmon mixture. Form portions into balls and slightly flatten a bit before adding them to the hot skillet.
  5. Cook each side for about 5 minutes or until a crust starts to form and popper firmly holds together.
  6. Enjoy warm with your favorite dipping sauce (I love them with ranch dressing) or store cooled leftovers in fridge for up to 4 days.