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Salmon and sweet potato patties
Salmon and sweet potato patties
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Prep Time:
65 minutes
Cook Time:
13 minutes
Total Time:
78 minutes
Ingredients:
  • 400g orange sweet potato, peeled, diced
  • 415g can pink salmon, drained, bones removed, flaked
  • 62.50 ml Thai chilli stir-fry paste (see note)
  • 3 green onions, finely chopped
  • 125.00 ml plain flour
  • 250.00 ml dried breadcrumbs
  • 36.80 gm vegetable oil
  • Mixed green salad, to serve
  • Lime wedges, to serve
  • 123.75 gm 97% fat-free mayonnaise
  • 2cm piece ginger, finely grated
  • 1 lime, juiced
Instructions:
  • In a microwave-safe bowl, combine sweet potato and 1 tablespoon of cold water. Cover and microwave on high for 7 minutes until tender. Let it cool a bit, then roughly mash with a fork.
  • Combine salmon with chili paste, green onions, and mashed sweet potato in a large bowl. Mix thoroughly and shape into 8 patties, each about 2cm thick. Dip each patty in flour, then egg, and coat with breadcrumbs. Refrigerate for 30 minutes before cooking, if desired.
  • Create a zesty ginger lime mayonnaise by mixing together mayonnaise, ginger, and a tablespoon of fresh lime juice in a small bowl.
  • In a large, non-stick frying pan over medium heat, fry patties until golden on each side for 2 to 3 minutes. Place on paper towel to drain. Serve with zesty ginger lime mayonnaise, fresh salad, and lime wedges.

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