Serve these nutritious and tasty salmon and sweet potato cakes with your favorite sauce and a squeeze of lemon or lime.

Alaska Salmon Sweet Potato Cakes

1 large sweet potato, roasted and mashed
2 (7.5-ounce) cans salmon, drained
1 tablespoon butter
1 tablespoon vegetable oil
1/2 cup red pepper, fine dice
1/2 cup onion, fine dice
1/4 cup canned (drained) or frozen corn
1/4 cup fresh cilantro or flat-leaf parsley, finely chopped
1 teaspoon salt
1 teaspoon pepper
2 cups bread crumbs

1. Heat skillet on medium, melt butter, then add oil. Saute peppers and onions until browned and softened.
2. Combine sauteed vegetables, drained salmon (including highly nutritious skin and bone (when mixed in, they are undetectable), corn, cilantro or parsley, salt and pepper. Mix well.
3. Put bread crumbs in a shallow dish. Form cakes in desired size, about 1/2-inch thick.
4. Cook in skillet at medium heat 3 to 4 minutes each side, or until well browned.

Makes 6 to 8 cakes.

Recipe courtesy of: Alaska Seafood Marketing Institute.