Yesterday, I ran into Francie Healey, who wrote our Sept/Oct Peggy’s Kitchen, when I was picking my son up from kindergarten. Her article has a collection of truly delicious meals for pregnancy, including Salmon-Sweet Potato Cakes. It was so good when we recipe-tested the dishes in the office that I realized later that I had Salmon-Sweet Potato Cakes on the brain. Laura doesn’t care for fish, but I went ahead and made it anyway, because she had a big, creamy, deliciously oozy Croque Madame for breakfast. Right?
Pregnancy and way-post-partum (like try 6 years postmartum moi) nutritional needs are so different. I adapted the recipe to make it lighter; I also worked with what I had on hand. So here’s my (1.5 WW points) version.
Sweet Potato Salmon White Bean Spinach Cakes
Fill a pot of water with about 6 cups. Put it on the stove to boil.
1 large sweet potato, cubed
1 6 oz. can boneless skinless salmon (or 6 oz fresh salmon). I get mine from Trader Joes.
1 medium onion, chopped
1 cup of chopped frozen spinach
1/2 can white beans, drained and rinsed
2 egg whites
1 tsp. smoked paprika (if desired)
salt to taste
3 tablespoons flax meal
1.5 cups bread crumbs (I put 2 pieces of millet bread in the food processor to make mine. You could use any bread you desire)
After the water reaches a boil, drop in the sweet potato pieces and the chopped onion. A few minutes before you take out the potatoes, add the frozen spinach pieces.
Once the potatoes are relatively soft and forkable, drain all the veggies in a colander. I decided to pull off the potato skins at that point because they seemed like they would gum up the process later.
Preheat your oven to 375 degrees.
Place the veggies in a medium-sized bowl, or into your automatic mixer bowl. Add the salmon, white beans, bread crumbs, ground flax. Mix until everything’s whipped and fluffy. Add the salt and paprika, mix more, taste, adjust as desired.
Once you’re happy with the flavor, add the 2 egg whites and mix throughout. They provide a lot of loft once the cakes are baking in the oven.
Spray a cookie sheet with cooking spray, or olive oil, or whatever you like to use.
Get out your 1/3 cup measure. Fill and drop the salmon cakes onto your cookie sheet, about 1/2 inch apart. Flatten them a little bit. (Okay, if you were feeling really anal-retentive about them looking uniform, I’d say put the mixture in the fridge for a half hour so that it would be less gloppy at this stage. But I’m a Sagittarius (need I say more?) and I did not.
Bake for 20-25 minutes. Makes 11 salmon cakes. They’re so awesome; light, yet flavorful and definitely HEALTHY without tasting like some kind of awful dutiful hockey puck. You can have this with a salad…you can have it with side dishes…you can have it as a patty between two pieces of bread…I think it would be divine with a shmear of aioli, which defeats the purpose a tad bit : ). I ate 2 and froze the rest individually in my reusable glass container. This morning, I grabbed two and brought them to work for lunch. I already ate one at 10:30am, I couldn’t help myself. I was going to take a picture but I ate it too fast.
So now on to the CalNaturale Svelte Giveaway. What is this I speak of? It’s a truly decadent-tasting sustained energy protein drink that comes in flavors like Chocolate, Spiced Chai, Cappuccino, and French Vanilla. I love them all. Each bottle has 16g of organic protein from organic soymilk, plus organic complex carbohydrates. Svelte is low-glycemic, with only 9 grams of sugar per full bottle. It’s also a good source of fiber, and is dairy- and gluten-free. As I have shared, it doesn’t take much to mess up my digestive rhythm–but Svelte is very harmonious with my system.
Svelte would like to give some lucky A la Mama readers the following:
1. Grand Prize: Winner gets a case of each flavor of Svelte (12 in a case)
2. Runners Up: Two runner-up winners would receive a case of their flavor of choice
3. The first 30 people who enter: Win a $1 coupon when purchasing their next case of Svelte
So please leave a comment below with the flavor you’d most prefer. And if you have time, please share your favorite healthy homemade mama snack (along the lines of my recipe up there).
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