Salmon and Sweet Potato Cakes
Photo by Krys Lojek
Ingredients:
500g orange sweet potato (kumara), peeled, cut into 3cm pieces 1 x 415g can wild caught red salmon, drained
1/2 red onion, finely chopped
1/4 cup chopped fresh dill
2 tablespoons macadamia oil for frying
Method:
Cook the sweet potato in a steamer over a saucepan of simmering water (make sure the steamer doesn't touch the water) for 10 minutes or until tender. Transfer to a large bowl and mash. Add the salmon, onion and 1 tablespoon of dill. Season with salt and pepper. Stir to combine. Divide into 8 equal portions and shape each portion into a patty.
Heat the oil in a large frying pan over medium heat. Add the patties and cook for 4 minutes each side or until golden.
Serve with steamed greens and a carrot and pumpkin mash.
Recipe adapted from www.taste.com.au
500g orange sweet potato (kumara), peeled, cut into 3cm pieces 1 x 415g can wild caught red salmon, drained
1/2 red onion, finely chopped
1/4 cup chopped fresh dill
2 tablespoons macadamia oil for frying
Method:
Cook the sweet potato in a steamer over a saucepan of simmering water (make sure the steamer doesn't touch the water) for 10 minutes or until tender. Transfer to a large bowl and mash. Add the salmon, onion and 1 tablespoon of dill. Season with salt and pepper. Stir to combine. Divide into 8 equal portions and shape each portion into a patty.
Heat the oil in a large frying pan over medium heat. Add the patties and cook for 4 minutes each side or until golden.
Serve with steamed greens and a carrot and pumpkin mash.
Recipe adapted from www.taste.com.au
