KRYS LOJEK, NUTRITIONIST
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Salmon and Sweet Potato Cakes

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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 



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Disclaimer: All material is provided for your information.  It is not intended to replace consultation with a trusted health professional.  No action should be taken based solely on the contents of this article. Although I am a trained and registered nutritionist and love researching I do not have access to your personal medical history so all advice contained here is general, please contact your chosen health professional for more individual and specific advice.
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