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Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 659 calories
  • 40 min
  • 4 servings

Ingredients

  • 1 tbsp capers
  • 1 (4 oz) pkg crumbled feta cheese
  • 2 eggs
  • 2 English cucumbers
  • 1 small bunch fresh dill
  • 1 pint grape tomatoes
  • ½ cup Kalamata olives, pitted
  • 1 cup plain Greek yogurt
  • 2 shallots
  • 2 (4 oz) pkgs smoked salmon
  • 2 lb sweet potatoes
  • all-purpose flour
  • apple cider vinegar
  • black pepper
  • extra virgin olive oil
  • honey
  • salt

Instructions

  1. In a medium bowl, whisk the eggs.
    • 2 eggs
  2. Wash, peel, and coarsely grate the sweet potatoes. Use a paper towel or a clean cloth to squeeze out the excess moisture and add to the bowl with the eggs.
    • 2 lb sweet potatoes
  3. Peel and mince shallots. Add to the bowl along with flour, salt, and pepper; stir to combine.
    • 2 shallots
    • 2 tbsp all-purpose flour
    • ½ tsp salt
    • ⅛ tsp black pepper
  4. Heat a large skillet over medium-high heat. Once the skillet is hot, add oil and swirl to coat the bottom.
    • ¼ cup extra virgin olive oil
  5. Using a ¼ cup measure, form the potato mixture into patties. Working in batches if necessary, add patties to the skillet and flatten into ½-thick circles using the back of a spatula. Cook, flipping once, until golden and cooked through, 6-8 minutes. Remove to a paper towel-lined plate.
  6. Meanwhile, wash and dry the fresh produce.
    • 1 small bunch fresh dill
    • 1 pint grape tomatoes
    • 2 English cucumbers
  7. Using a knife, shave the dill leaves off the stems; discard the stems and mince the leaves. Place in a large bowl.
  8. Add yogurt, feta, vinegar, capers, and honey to the bowl with the dill; whisk to combine the dressing.
    • 1 cup plain Greek yogurt
    • 1 (4 oz) pkg crumbled feta cheese
    • 2 tbsp apple cider vinegar
    • 1 tbsp capers
    • 4 tsp honey
  9. Halve olives and add to the bowl with the dressing.
    • ½ cup Kalamata olives, pitted
  10. Halve tomatoes lengthwise and add to the bowl.
  11. Trim cucumbers; quarter lengthwise, then slice crosswise into ¼-inch thick pieces. Add to the bowl and toss to combine the salad.
  12. To serve, divide patties, salmon, and salad between plates. Enjoy!
    • 2 (4 oz) pkgs smoked salmon

Nutrition per Serving

Calories
659
Fat
30g
Net Carbs
60g
Protein
30g

Cookware

  • chef's knife
  • colander
  • cutting board
  • grater
  • measuring cups
  • measuring spoons
  • mixing bowls
  • nonstick skillet
  • spatula
  • stirring spoon
  • vegetable peeler
  • whisk or fork