Salmon and sweet potato patties

Salmon and sweet potato patties

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The ingredient of Salmon and sweet potato patties

  1. 400g orange sweet potato, peeled, diced
  2. 415g can pink salmon, drained, bones removed, flaked
  3. 1/4 cup Thai chilli stir-fry paste (see note)
  4. 3 green onions, finely chopped
  5. 2 eggs
  6. 1/2 cup plain flour
  7. 1 cup dried breadcrumbs
  8. 2 tablespoons vegetable oil
  9. Mixed green salad, to serve
  10. Lime wedges, to serve
  11. 1/2 cup 97% fat-free mayonnaise
  12. 2cm piece ginger, finely grated
  13. 1 lime, juiced

The instruction how to make Salmon and sweet potato patties

  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.

Nutritions of Salmon and sweet potato patties

fatContent: 649.124 calories
saturatedFatContent: 26 grams fat
carbohydrateContent: 4 grams saturated fat
sugarContent: 71 grams carbohydrates
fibreContent: 28 grams sugar
proteinContent:
cholesterolContent: 29 grams protein
sodiumContent: 176 milligrams cholesterol

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