Salmon and Sweet Potato Patties
This combines 2 of my favourite foods salmon and sweet potato and being diabetic friendly is a big bonus. From BH&G Australian Diabetic Living. They suggest serving it with a garden salad or you could stuff into pita bread with salad or put them in a wrap with salad or on bread or roll of choice.
- Ready In:
- 600 g sweet potatoes (orange peeled chopped into even sized pieces)
- 80 ml water (1/3 cup)
- 210 g red salmon (canned no added salt drained bones and skin removed and flaked)
- 125 g corn kernels (casnned drained)
- 35 g breadcrumbs (1/2 cup fresh made from day old wholemeal grain bread)
- 2 spring onions (green part finely chopped)
- 1 egg (50 gram lightly whisked)
- 1⁄4 teaspoon ground black pepper (or to taste)
- 45 g breadcrumbs (dried 1/2 cup)
- cooking spray
- Put the sweet potato in a large shallow microwave safe dish and add 80ml (1/3 cup) water, cover and microwave on high/100% for 8-10 minutes or until very soft and drain well OR cook the sweet potato in a steamer basket over a large saucepan of simmering water or steam in a electric steamer, set potato aside for 10 minutes to allow the sweet potato to dry out.
- Preheat oven to 180C (fan forced).
- Line 2 baking sheets with baking paper.
- Put sweet potato in a large bowl and mash until smooth and then add the salmon, corn, fresh breadcrumbs, spring onion and egg and then season with pepper, mixing until well combined.
- Divide the mix into 16 equal portions and shape into patties.
- Put dried breadcrumbs on a large plate and coat each patty in the breadcrumbs.
- Divide the patties between the baking trays and spray with cooking spray on each side and cook in the oven, turning once, for 20 minutes or until browned and cooked through.
- TIP 1 - You can prepare these patties to the end of step 6, then keep them in the fridge for up to 2 days and when ready to serve continue from step 7 of the recipe or, prepare and cook the patties, keep them in the fridge for up to 2 days and then serve cold or at room temperature.
- TIP 2 - To freeze the patties, make up to the end of step 6 and then wrap individual patties in freezer wrap and place in a resealable freezer bags, expel air, then label and date and freeze for up to 6 months - when ready to serve, defrost on a plate in the fridge and then continue from step 7 of the recipe.
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I made these for our dinner tonight and both of us enjoyedthem VERY much They were simple to put together and tasted great. My can of salmon says it is quite a bit lower in fat than the nutritional panel suggests so I made larger patties, and made three serves (of three patties) from them for around 8g fat per serve. I served them with my Recipe *436271 (garlic Sauce) which really went well with them and the veg we had along with them1Reply