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Ingredients
  • 1 large sweet potato (about 10-ounces), cooked and mashed
  • ⅔ (two/thirds) cup almond meal
  • ⅓ cup packed finely chopped parsley
  • 2 Tablespoons finely chopped onion
  • 1 Tablespoon fresh squeezed lemon juice
  • ½ to 1 Tablespoon hot sauce
  • ½ Tablespoon kosher salt
  • 1 teaspoon cumin
  • 1 ¼ teaspoon paprika (see NOTES)
  • ½ teaspoon freshly ground black pepper
  • 2 large eggs
  • 2 14.75-ounce cans Wild Alaskan Pink Salmon (See NOTES about bones and skin)
  • 2 Tablespoons organic coconut oil or ghee for cooking (divided)
Steps
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