Salmon and sweet potato patties

Recipe: Salmon and sweet potato patties

Ingredients:

  • 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

Instructions:

  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.

Notes:

  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)