Name: Salmon and sweet potato patties
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 600g orange sweet potato, peeled chopped into even-sized pieces; 210g can no-added-salt red salmon, drained, skin and bones removed, flaked; 125g can corn kernels, drained; 35g (½ cup) fresh breadcrumbs, made from day-old wholemeal grain bread; 2 green shallots, finely chopped; 50g egg, lightly whisked; Freshly ground black pepper, to season; 45g (½ cup) dried breadcrumbs; Cooking spray; 1 telegraph cucumber or 2 Lebanese cucumbers, cut lengthways into sticks; 250g vine-ripened egg (roma) tomatoes, halved lengthways; 1 small yellow capsicum, cut into thin strips; 125g button mushrooms, sliced; 2 Tbsp 100% fat-free balsamic dressing (optional)

Salmon and sweet potato patties

Give fish and chips a light and bright midday makeover that the whole family will love

Serves 4

Prep

20M

Cook

30M

Total

50M

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Ingredients

600g orange sweet potato, peeled chopped into even-sized pieces

210g can no-added-salt red salmon, drained, skin and bones removed, flaked

125g can corn kernels, drained

35g (½ cup) fresh breadcrumbs, made from day-old wholemeal grain bread

2 green shallots, finely chopped

50g egg, lightly whisked

Freshly ground black pepper, to season

45g (½ cup) dried breadcrumbs

Cooking spray

1 telegraph cucumber or 2 Lebanese cucumbers, cut lengthways into sticks

250g vine-ripened egg (roma) tomatoes, halved lengthways

1 small yellow capsicum, cut into thin strips

125g button mushrooms, sliced

2 Tbsp 100% fat-free balsamic dressing (optional)

Method

Put sweet potato in a large shallow microwave dish. Add 80ml (1⁄3 cup) water. Cover and cook on high/100% for 8-10 minutes or until very soft. Drain well. Or, cook the sweet potato in a steamer basket over a large saucepan of simmering water. Set aside for 10 minutes to allow the sweet potato to dry out.

Preheat oven to 180°C (fan-forced). Line 2 oven trays with baking paper. Put sweet potato in a large bowl. Mash until smooth. Add salmon, corn, fresh breadcrumbs, shallot and egg. Season with pepper. Mix until well combined. Divide mixture into 16 equal portions, then shape into patties. Put dried breadcrumbs on a large plate. Coat each patty in breadcrumbs.

Divide patties between prepared trays. Spray each side with cooking spray. Cook in oven, turning once, for 20 minutes or until browned and cooked through.

To make garden salad, put cucumber, tomato, capsicum and mushroom in a large bowl. Toss to combine. Add dressing, if using, then toss to coat.

Divide patties between plates and serve with salad.