8 (14.75-ounce.) cans Alaska Canned Salmon, thoroughly drained and chunked
3 (24-ounce) can sweet potatoes, drained and mashed
8 large eggs, beaten
1/2 cup dried bread crumbs
3 tablespoons ground coriander
2 teaspoons ground white pepper
1/2 cup all-purpose flour, (more if need it)
3 to 4 cups finely chopped pecans
1/2 cup butter or margarine
3 quarts prepared peach or mango chutney
In mixing bowl, blend salmon, sweet potatoes, eggs, dried bread crumbs, coriander and white pepper. (Add more bread crumbs if mixture is too moist to form patties.)
For each serving form 2 to 3-inch patties. Dust patties with flour and coat with pecan bits. Refrigerate, until ready to cook. Repeat with remaining mixture.
In lightly buttered non-stick skillet, brown two patties on both sides. Serve with 1/2 cup chutney.
Makes 24 cakes.