Salmon Sweet Potato Patties & Dill Yoghurt
Atlantic salmon is high in essential Omega 3 fatty acids protein, which can help reduce your risk of heart disease, and Vitamin D which can improve your immune system.
Combining salmon with sweet potato gives it a deliciously sweet flavour and hides some of the ‘fishy’ taste – so it is sure to be a favourite with everyone!
If you don’t like yogurt you could use mayonnaise instead.
Cooks in: 40 mins
- 450g leftover Atlantic Salmon
- 400g leftover roast sweet potato, potato or pumpkin
- 2 spring onions, white part only, finely chopped
- ½ cup parsley, finely chopped
- salt and pepper
- 1 cup bread crumbs
- 1 egg
- 2 sprig dill
- ¾ cup Greek yoghurt
Preheat the oven to 170°C. Use a potato masher or fork to mash the roast vegetables. If you want a smoother texture, remove the skins. Add salmon and use a fork to break up the salmon. Add spring onion, parsley, salt and pepper, ¾ cup breadcrumbs and egg. Mix together with a fork.
Use clean hands to form 1 loaded tablespoon of mixture into a patty in the palm of your hands. Place the remaining ¼ cup breadcrumbs in a shallow dish and place the patty into the remaining bread crumbs and lightly cover each side. Dust off any excess and place on a lined baking tray. Repeat with remaining mixture, it should make about 16 patties. Cook in the oven for 20 mins.
Meanwhile, in a small bowl combine yoghurt and finely chopped dill. Remove the patties from the oven and allow to cool slightly before serving with dill yogurt and enjoy! *This recipes works well as a snack, or alongside a salad for a light lunch of dinner.
Recipe courtesy of Shelley Good Eats