1/3 cup parsley, chopped
1 large Vidalia onion, chopped
3/4 cup lite mayonnaise
2 Tbsp. Dijon mustard
1 sweet potato, peeled, boiled and mashed
Zest of 1 full lemon
2 14 oz. cans pink salmon (buy a can that is already de-boned and de-skinned)
1/2 cup gluten-free breadcrumbs
1/3 cup grated Parmesan cheese
1/4 cup scallions, sliced
Freshly ground black pepper
Lemon wedges, as garnish
Peel sweet potato and chop into cubes, then toss into boiling water. Once soft and cooked through, drain the potatoes and mash with a little salt and pepper.
Sauté onion over medium heat until soft and translucent. Set aside.
Mix eggs, mayo, mustard, lemon zest and onions in a large bowl. Add the salmon (bones out!), potato and scallions and mix well. In a small bowl, mix the bread crumbs, Parmesan, parsley, salt and pepper together, then pour into salmon mixture. Mix well, then form the mixture into patties (should make about 14).
Heat olive oil in a sauté pan over medium heat, and cook the salmon cakes in batches until golden, about 3-4 minutes per side. Add more oil as needed. Serve with lemon slices on the side.