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
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)
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.
Nutrition Info PER SERVE
1296kJ, protein 18.1g, total fat 8g (sat. fat 1.9g), carbs 37.7g, fibre 6.9g, sodium 263mg. Carb exchanges 2½. GI estimate medium.