dcgirlwhole30 Posted February 7, 2016 Share Posted February 7, 2016 I'm so confused. The recipe for salmon cakes (which everyone raves about) calls for canned sweet potatoes. All the stores I've been to only carry canned sweet potatoes in syrup. I thought syrup wasn't compliant! Should I just use those or can I substitute it for something else? Link to comment Share on other sites More sharing options...
Serik Posted February 7, 2016 Share Posted February 7, 2016 I usually just cook up some sweet potatoes but I did see that someone else said you could substitute canned pumpkin. I'm going to try that when I make them this week. Link to comment Share on other sites More sharing options...
NY2LA2MONTREAL Posted February 7, 2016 Share Posted February 7, 2016 I also bake up some sweet potatoes and use as needed. It's also cheaper. Link to comment Share on other sites More sharing options...
Moderators Tom Denham Posted February 8, 2016 Moderators Share Posted February 8, 2016 There are no occasions where using a non-compliant ingredient is okay, so sweet potatoes in a sugary syrup would invalidate your program. Compliant products exist, but they may not be available in every store. I've made friends with a management trainee at my local Publix grocery store. I tell her what I want and she looks to see if she can get it. I now get Bubbie's sauerkraut and GT Dave's kombucha because I asked and others beside me bought the products once they were available. Link to comment Share on other sites More sharing options...
pintchow Posted March 16, 2016 Share Posted March 16, 2016 I just made Mel Joulwan's salmon cakes using canned butternut squash..turned out well. Used Creole spice mix instead of Bay seasoning and diced celery for texture. It was delish with roasted red peppers and cauliflower rice (doctored with sauerkraut). Link to comment Share on other sites More sharing options...
laura_juggles Posted March 17, 2016 Share Posted March 17, 2016 The first time I made the salmon cakes, I used pumpkin and they came out great. Link to comment Share on other sites More sharing options...
Administrators ladyshanny Posted March 17, 2016 Administrators Share Posted March 17, 2016 You can also just roast a sweet potato and mash it up, then you know for sure what is in it. Same with butternut; roast it, smash it up, use that. Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.