Southwest Salmon Patties

Serves 4

For the Southwest Salmon Patties
1½ lb skinless salmon, finely chopped
1 large egg
½ cup plain breadcrumbs or panko
½ cup black beans, drained and rinsed
½ cup red bell pepper, finely diced
¼ cup red onion, finely diced
2 tbsp fresh cilantro, chopped
1 tbsp fresh lime juice
1 tsp chili powder
1 tsp smoked paprika
1 tsp ground cumin
½ tsp garlic powder
½ tsp onion powder
¾ tsp kosher salt
¼ tsp black pepper
1 tbsp olive or avocado oil, for cooking

For the Sweet Potato Fries
2 large sweet potatoes, cut into fries
1½ tbsp olive or avocado oil
½ tsp kosher salt
¼ tsp black pepper

For the Slaw
3 cups shredded cabbage or coleslaw mix
¼ cup shredded carrots
2 tbsp fresh cilantro, chopped
Juice of 1 lime
1 tbsp olive oil
¼ tsp kosher salt

For the Chipotle Crema
½ cup sour cream or plain Greek yogurt
1–2 tbsp chipotle peppers in adobo sauce
1 tbsp fresh lime juice
1 tsp honey
Pinch of salt
1–2 tbsp water, as needed

Prepare the Sweet Potato Fries
1. Preheat oven to 425°F. Toss the sweet potatoes with oil, salt, and pepper. Spread in a single layer and roast for 25–30 minutes, flipping halfway through.

Make the Slaw
2. Combine the cabbage, carrots, cilantro, lime juice, olive oil, and salt. Toss well and refrigerate until ready to serve.

Make the Chipotle Crema
3. Whisk together the sour cream or greek yogurt, chipotle, lime juice, honey and salt. Thin with a little water until drizzleable.

Prepare the Salmon Patties
4. Put the salmon in a food processor to get finely chopped. Add the chopped salmon, egg, breadcrumbs, black beans, finely diced red bell pepper, diced red onion, cilantro, lime juice, and seasonings to a bowl. Gently mix until everything holds together.

Form the Patties
5. Divide into 8 patties. Refrigerate for 15–20 minutes before cooking to help them stay together.

Cook the Salmon Patties
6. Heat oil in a skillet over medium heat. Cook the patties for 3–4 minutes per side, until golden brown and cooked through.

Assemble the Bowls
7. Divide the sweet potato fries and slaw among four bowls. Add 2 salmon patties per bowl, sliced avocado, and chipotle crema. Garnish with cilantro and lime wedges.