I will add, the salmon was hanging out with the "about to go bad" sweet potatoes. Gotta do something about that. Shant waste a sweet potato!
The result? Defintely was able to get a better sear ot the patty. Defintely the patties held together better. As a personal preference, I think I just need to revert back to the old recipe seasoning profile...the one with Old Bay seasoning. Don't get me wrong, these were good. and tasty - Old Bay is just better! (In our opinion.)
Part Deux: Sweet Potatoes (Another "S.P"...coincidence? or not?)
Wanted to try a slightly different way of making sweet potatoes. Primarly b/c I hate the time it takes to bake a sweet potato. I'm impatient. I know this. The first step is acknowledging, right?
These were simple, but oh. so. good. I think I can eat my weight in sweet potatoes. har har. But I did learn a couple things...
1)PEEL your sweet potatoes before cooking. The skin is more durable/thicker than white potatoes (usually I leave the skin on white potatoes for the texture & health benefits). Trust me on this one.
2) You do not need as much liquid as white potatoes. (And sweet potatoes need no salt! A MAJOR difference from white potatoes.) My texture was a bit looser than I desired.
End result? Yep. Would TOTALLY make these again. Just peel 'em first!
- one (14.75 oz) can of salmon, drained, bones & skin removed
- one "fresh stack" Ritz (about 20 crackers), crushed
- 2 eggs
- parsely, to taste
- red papper flakes, to taste
- salt & pepper to taste
2) Preheat Skillet on med-high heat. Add 1/2 Tbs of Olive oil. Cook on both sides until browned (about 3 minutes each). Voila! Easy-peasy!
- 1 1/2 lbs of sweet potatoes, cubed and peeled
- 1/4 cup milk
- 2 Tbs butter (I used light butter)
- 3 Tbs maple syrup (I used sugar-free)
- 4 Tbs brown sugar (splenda or regular)
- cinnamon, to taste
2) Add remaining ingredients. Mix with an electric mixer. Voila! Double easy-peasy!
|My Cooking Station|