Salmon and Sweet Potato Patties

serves 4 preparation 15 mins cooking 13 mins

400 g sweet potato, peeled, diced
415 g can pink salmon, drained, bones removed, flaked
1/4 cup thai chilli stirfry paste (or sweet chilli sauce)
3 shallots, finely chopped
2 eggs
1/2 cup plain flour
1 cup dried breadcrumbs
2 tablespoons vegetable oil

1. place sweet potato and 1 tablespoon of cold water in a microwave-safe bowl. cover and microwave on HIGH (100%) for 7 minutes or until tender. allow to cool slightly. mash roughly with a fork.

2. place salmon in a large bowl. add chilli paste, shallots and mashed sweet potato. mix well. divide mixture into 8 portions. shape each portion into a 2 cm-thick patty. beat eggs in a shallow bowl. place flour and breadcrumbs in separate shallow dishes. coat patties, 1 at a time, in flour, shaking off excess. dip in egg, then coat in breadcrumbs. place on a plate and refrigerate for 30 minutes, if possible.


3. heat oil in a large, non-stick frying pan over medium heat. cook patties for 2 to 3 minutes on each side or until golden.


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