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Week of 8/12/13

Active: 35 min Total: 35 min
Original
Dependency
Cuisines
American
Save recipe
12

Ingredients

Metric
Servings:
4
Simple Sauteed Sugar Snap Peas:
  • Sugar snap peas - 3/4 lb , trimmed
  • Oil, coconut - 2 tsp
Sweet Potato & Salmon Patties:
  • Sweet potatoes - 1 lb
  • Leftover cooked salmon - 3/4 lb , broken up with a fork
  • Lemon juice - 2 Tbsp
  • Parsley - 1/4 bunch
  • Almond meal - 3/4 cup
  • Egg - 1
  • Salt - 1 tsp
  • Cooking oil - 1 to 2 Tbsp
Quinoa / Cauliflower "quinoa":
  • Cauliflower - 1 head , pulsed in a food processor
  • Ghee - 1 Tbsp
  • Chicken stock - 2 cups

Prep

  1. Cook sweet potatoes - Halve, score, and place in a microwave-safe container. Add in 1 to 2 tbs. (15-30 ml) of water and then cover with lid or a wet paper towel. Microwave for 5 to 7 minutes. (Can be done up to 3 days ahead)
  2. Salmon / Parsley - Prep as directed.
  3. Whisk egg. Scoop out sweet potatoes from skin and mix with salmon, lemon juice, almond meal, egg, parsley, and salt with hands. If the patties still feel too wet to work with, add more almond meal. Form into 4 to 6 1" (2.5 cm) patties. Place on a sheet pan, and cover and refrigerate if not making right away. (Can be done up to 3 days ahead)
  4. Sugar snap peas - Trim off ends (give your kids a pair of scissors and get them trimming!).
  5. Cauliflower rice - (If you made this on Monday, you're done!) Otherwise, chop cauliflower and then food process until it's in rice-sized pieces. Heat a saute pan over medium high heat. Add ghee and then cauliflower bits with some salt. Saute for ~1 minute and then add stock. Cook, stirring until absorbed, ~5 minutes. Season to taste with salt & pepper. (Can be done up to 5 days ahead).

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Make

  1. Heat a skillet over medium-high heat. Add in cooking oil and then patties to heated oil. Sear for about 2 to 3 minutes on each side, until a nice golden crust forms. Lower heat to medium, and cover pan with a lid. Warm for another 3 to 4 minutes.
  2. While patties are cooking, heat a saute pan or skillet over medium-high heat. Add 2 tsp. (30 ml) of oil and then sugar snap peas to heated oil with some salt. Saute for 3 to 5 minutes, until softened but crunchy.
  3. Enjoy your patties with cauliflower quinoa and crunchy snap peas! (You can top them with Greek yogurt too!)

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