Salmon and sweet potato patties

Recipe: Salmon and sweet potato patties


  • 400g orange sweet potato, peeled, diced
  • 415g can pink salmon, drained, bones removed, flaked
  • 1/4 cup Thai chilli stir-fry paste (see note)
  • 3 green onions, finely chopped
  • 2 eggs
  • 1/2 cup plain flour
  • 1 cup dried breadcrumbs
  • 2 tablespoons vegetable oil
  • mixed green salad and lime wedges, to serve

Ginger lime mayonnaise:

  • 1/2 cup 97% fat-free mayonnaise
  • 2cm piece ginger, finely grated
  • 1 lime, juiced


  1. Place sweet potato and 1 tablespoon of cold water in a microwave-safe bowl. Cover and microwave on high (100%) for 7 minutes or until tender. Allow to cool slightly. Mash roughly with a fork.
  2. Place salmon in a large bowl. Add chilli paste, green onions and mashed sweet potato. Mix well. Divide mixture into 8 portions. Shape each portion into a 2cm-thick patty. Beat eggs in a shallow bowl. Place flour and breadcrumbs in separate shallow dishes. Coat patties, 1 at a time, in flour, shaking off excess. Dip in egg, then coat in breadcrumbs. Place on a plate and refrigerate for 30 minutes, if time permits.
  3. Make ginger lime mayonnaise: Combine mayonnaise, ginger and 1 tablespoon of lime juice in a small bowl.
  4. Heat oil in a large, non-stick frying pan over medium heat. Cook patties for 2 to 3 minutes on each side or until golden. Drain on paper towel. Serve with ginger lime mayonnaise, salad and lime wedges.


  1. You could use sweet chilli sauce or tomato chutney instead of stir-fry paste.

Number of servings (yield): 4

Meal type: dinner

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)