SALMON STUFFED SWEET POTATO PATTIES

SALMON STUFFED SWEET POTATO PATTIES


INGREDIENTS:
Stock or Broth if you have any. Water is  fine too.
1 cup of Panko Bread Crumbs.
1 good size Sweet Potato about a pound.
2 small salmon steakes
1/2 White onion.
1 sprig Sage.
1 sprig oregano.
1/2 of each spice.  Cinnamon, Basil, Cumin.
7 Cloves of garlic, unpeeled.
Toasted Seasamee Oil

FIRST: COOKING THE SALMON
Put the Salmon steak skin down in the pan.  Turn the pan to low and cover with a lid that fits.  Keep your eye on the color of the salmon. At first it will be bright reddish pink, and as it cooks it will turn into a lighter pink.  Also watch for white drops of fat to appear on the out side of the salmon as it cooks.
Next: Now if your looking at your salmon that is cooking and it appears to be done on the out side, it may not be done on the inside. Turn off the burner and take off the lid. Take two forks and very carefully pull the salmon apart and look in.  Try to pull it apart by the grain.  If you see dark red inside, it still need to cook more. Put in back on the burner on low to finish cooking.
 If it is done, then when you take the forks and pull the salmon apart gently it will flake apart really easily, and it should all be the same even light pink, no dark pink.
When the salmon is all the way done take a metal spatula and scoop the whole salmon up off the skin that will be stuck to the pan.   Put the salmon on a plate and let cool a bit then remove all the bones and then flake apart, let cool.

SECOND: BOILING THE SWEET POTATOES
Peel and chop Sweet Potato into equal pieces. Add the piece to the broth, stock or water with the garilc.  Cook until you can take a piece out and easily pierce it with a knife. Tip always check a biggest piece first. If it slides off the knife when you try to pick it up and it's not nuttie, it's done.  When the potatoes are done cooking, put them in a bowl and do not throw away the broth or stock. Set the liquid aside and let cool, then put back in a plastic container and freeze.
Pat dry the cooked sweet potatoes the best you can.

THRID:
 Chopped the sage,oregano, onion, spices, bread crumbs and put in the bowl with the cooked sweet potatos.  Then remove the garlic from the broth and squeeze into the bowl. Mash all together.  The mixture should be damp, but not sopping wet. If you feel it is too wet add a table spoon of flour and mix in.

FOURTH: FORMING PATTIES & COOKING.
Have a pan wiped with Toasted Seasamee Seed oil and turn the stove top to Medium.  
Take a bit of the mixture in your hands, a little bit more than the size of a walnut and roll it into a ball. Next gently flatten it out to the size of your palm.   Place a good size piece of salmon in the middle of the round then gently fold the patty over the salmon. If their are any tears of the salmon is stick out.  Grab a bit more of the sweet potato mixture cover the tear of cover the salmon.   From into a patty.  You can make them all ahead of time and then cook them all at once, or you can add them to the pan as you make them.
Cook until light golden brown on either side.  

These go really well with mango slices and Sweet Sriracha Sauce.

MMMM.