Salmon and sweet potato patties
orange sweet potato (kumara)
frozen green peas
⅔ cup(s), (80g)
skinless salmon fillet(s)
2 medium, (2x150g fillets)
fresh lemon rind
5 g, 5cm strip
high fibre white bread
95 g, made into fresh breadcrumbs (1⅓ cups)
1 medium, lightly beaten
2 individual, thinly sliced
1 medium, cut into wedges, to serve
3 x 3 second spray(s)
- Boil, steam or microwave potato and peas, separately, until just tender. Drain. Place potato in a large bowl and mash until smooth. Stir in peas and set aside to cool.
- Meanwhile, place salmon and lemon rind in a medium saucepan. Cover with water. Bring to the boil over medium heat. Reduce heat to low and simmer, covered, for 8–10 minutes or until salmon is just cooked through. Drain. Discard lemon rind. Cool salmon for 10 minutes. Using a fork, f lake salmon into small pieces.
- Add salmon, 1⁄3 cup breadcrumbs, egg and shallots to potato mixture and mix to combine. Place remaining breadcrumbs on a plate. Shape 1⁄3 cup (80ml) mixture into a 2cm-thick patty. Roll in breadcrumbs to coat. Repeat to make 8 patties. Lightly spray with oil.
- Lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook patties, in batches, for 2–3 minutes each side or until golden. Serve with lemon wedges