Salmon Sweet Potato Cakes with Cabbage Slaw

• 160 g (1 raw skinless salmon fillet) — Raw skinless salmon fillet
• 160 g (1 1/3 cups peeled 2 cm sweet potato cubes) — Raw sweet potato
• 50 g (1 large raw egg) — Large whole eggs, raw
• 100 g (2 packed cups finely shredded green cabbage) — Raw green cabbage
• 20 g (1 tbsp plus 1 tsp fresh lime juice) — Fresh lime juice
• 3 g (2 tbsp fresh dill, chopped) — Fresh dill
• 10 g (2 1/2 tsp avocado oil) — Avocado oil

Method

1. 1Make the lime slawToss the finely shredded green cabbage with all the fresh lime juice for 60 seconds, then set the slaw in a clean bowl.1 minLook for: The cabbage is evenly glossy and begins to soften while retaining its crunch.Safety: Prepare the ready-to-eat slaw before handling raw salmon or egg.
2. 2Boil the sweet potatoPut the sweet potato cubes in a saucepan, cover them with potable cooking water, bring to a boil, and cook for 10 minutes before draining thoroughly.10 minLook for: The sweet potato cubes crush easily with a fork and no cooking water remains.Safety: Drain away from your body and let steam escape before mashing.
3. 3Cook and flake the salmonDuring that 10-minute boil, heat 4 g of the avocado oil in a skillet over medium heat and cook the salmon for 4 minutes on the first side and 3 minutes on the second.7 min · 145°FLook for: The salmon reaches 145°F and separates into moist opaque flakes.Safety: Verify 145°F, move the salmon to a clean bowl, and discard any raw-fish packaging.
4. 4Mix and shape four cakesMash the drained sweet potato, flake in the cooked salmon, add the raw egg and chopped dill, and mix until cohesive; divide into four equal patties about 2 cm thick.3 minLook for: Four firm equal cakes hold together without wet egg pooling in the bowl.Safety: Wash hands after touching the raw egg mixture and sanitize the mixing area.
5. 5Cook the cakes throughHeat the remaining 6 g avocado oil in the clean skillet over medium heat and cook the four cakes for 3 minutes per side.6 min · 160°FLook for: Both sides are golden and every cake reaches 160°F at the center.Safety: Verify 160°F because the cakes contain raw egg; use clean tongs after the final turn.
6. 6Plate cakes and slawRest the cakes for 2 minutes, place all four on one plate, stir the lime cabbage slaw once, and serve the entire slaw alongside.2 minLook for: The cakes remain intact with crisp edges and the slaw is bright and crunchy.Safety: Use a clean plate and refrigerate fish and egg leftovers within 2 hours.