- 12 oz. cooked salmon, flaked
- 2 large sweet potatoes or butternut squash (less carbs)
- 3 green onions, minced (Use just the green parts for low-FODMAP)
- 1 tbsp. fresh dill, minced
- 1 tbsp. Dijon mustard
- 1 tsp. lemon zest
- 1 egg, beaten
- Lemon wedges (optional)
- 2 tbsp. avocado oil for frying
- Sea salt and freshly ground black pepper
Serves: 4 Prep: 20 min. Cook: 40 min.
- Place the potatoes into a medium saucepan and add cold water to cover by at least an inch.
- Bring the water to a boil over high heat. Reduce the heat, cover, and let simmer for 15 to 20 minutes.
- Drain the water and place the potatoes into a large bowl. Mash with a fork and let cool.
- Stir in the salmon, green onions, dill, mustard, lemon zest, egg, sea salt, and black pepper.
- Mix everything until well combined.
- Form the salmon mixture into equal-sized patties.
- Melt the avocado oil in skillet over medium-high heat, and cook the patties for 4 to 5 minutes per side.
Sweet potatoes are about double calories, carbs, and sugar per serving than butternut squash. That being said, it does have more fiber and protein than butternut squash.
Calories: 400, Total Fats: 15 g, Saturated Fat: 3 g, Trans Fat: 0 g, Cholesterol: 125 mg, Sodium: 500 mg, Total Carbohydrates: 39 g, Dietary Fiber: 6 g, Sugars: 9 g, Protein: 24 g, Iron: 4 mg