Anti-inflammatory Salmon Cakes

Rather than breadcrumbs, the main binding agents are egg and mashed, cooked sweet potato.

 Anti-inflammatory Salmon Cakes

This recipe uses mashed, baked sweet potatoes, collards, tumeric, one egg, a small can of wild-caught salmon, is gluten-free and can be found at This is a tasty, anti-inflammatory meal that can be eaten for breakfast, lunch or dinner. It could also be the solution to having eaten a regrettable lunch out. I try to avoid highly inflammatory foods, period. But on those rare occasions when I've eaten from the wrong menu, these salmon "cakes" are a healthy antidote for an evening meal.

Gluten-free

These cakes can be assembled quickly, the cooking time is minimal, and are great for those moving away from flour-based breads or for those seeking gluten-free recipes.  Just remember that the integrity of the "cake" has all the world to do with the soft consistency of the sweet potato and its thorough integration into the other ingredients.

Anti-inflammatory ingredients

This recipe has five central ingredients listed as "strongly anti-inflammatory, " according to NutritionData, http://www.nutritiondata.com: the salmon (canned, wild-caught) has an anti-inflammatory score as high as 3308; the sweet potato, an anti-inflammatory score of 358, one cup of collards (my recipe is for 1/2 cup), has a score of 466; and the turmeric - 451. Two cloves of garlic would probably have an anti-inflammatory rating of around 214. In addition, the salmon and sweet potato provide a wallop of Vitamin A.

Cooking method

The method of cooking is important here, because sauteing in corn oil, for instance, would probably reduce the meal's anti-inflammatory effect as corn oil has a highly inflammatory rating. And while olive oil has

 wonderful anti-inflammatory properties, cooking at high temperatures is not recommended. I have tried sauteing the cakes in chicken or vegetable broth, but the cakes absorb much of the moisture and lose their integrity. A well-oiled iron skillet may be the best choice, sprinkled with a tiny amount of course salt to keep the cakes from sticking to the pan. Also, a pastry brush for brushing olive oil on the pan while cooking could be used if needed.

Ingredients:

2 small, cooked sweet potatoes, mashed

1 raw egg

chopped yellow onion (to taste)

1 or 2 pressed and chopped cloves of garlic

1/2 cup chopped frozen collard greens

1 tsp turmeric

pinch of cardamom

pinch of garam masala

a quick shake of pepper flakes

sprigs of parsley

Wash hands thoroughly. Mix all in a medium-sized mixing bowl. Squeeze mixture, shaping into three to four round patties. Cook only as long as needed for the egg - about two to three minutes on each side, or until lightly browned.This dish has wonderful aroma and flavor. Serve with sprigs of parsley and sliced apple.