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serves: 6 cakes
½ cup cooked quinoa (I used red for this recipe because I liked the color)
1 medium sweet potato, boiled and mashed
1 (6 oz) can wild salmon (skinless and boneless if possible)
2 large eggs
4 green onions, minced
2 tablespoons gluten-free cornmeal
Salt & pepper to taste
Oil for cooking
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