Sweet Potato Salmon Cakes With Chipotle Mayo

• Sweet Potato Salmon Cakes
• 5 ounces canned salmon
• 1 Sweet potato, peeled and cubed
• 3/4 cup bread crumbs
• 2 eggs
• 2 tablespoons mayonnaise
• 2 green onions, chopped
• Juice of half a lemon
• Chipotle Mayo
• 4 tablespoons mayonnaise
• 1 chipotle pepper and its adobo sauce, minced
• 2 cloves garlic, minced
• Squeeze of lemon juice

1. In a 2-quart saucepan, boil the sweet potato in 2 cups water until tender.
2. Drain potato. After it cools, place the cubes in a medium-size bowl and mash well.
3. To this, add the rest of the ingredients and mix until well-combined. I find that using my hands is the best way to get this done.
4. Heat a thin coat of oil in 10-inch nonstick skillet. Using 1/4 cup of fish mixture per patty, form patties and fry in skillet over medium flame, approximately 5 minutes per side, until golden on both sides. Add more oil to skillet if necessary.
5. While the patties are frying, make the chipotle mayo by combining all ingredients in a bowl.

sweet potato salmon, salmon, sweet potato, bread crumbs, eggs, mayonnaise, green onions, mayo, mayonnaise, pepper, garlic, lemon juice

Taken from food52.com/recipes/11937-sweet-potato-salmon-cakes-with-chipotle-mayo (may not work)