Sweet Potato & Salmon Patties
25 Sep 2018
By Sarah Nankervis, Naturopath & Nutritionist
- 1 cup cooked, mashed sweet potato
- 1 x 250g tinned salmon
- 1 tsp finely grated lemon rind
- 2 tbs coarsely chopped parsley (optional)
- 1/2 cup almond meal
- 2 eggs, lightly whisked
- Coconut oil, to shallow-fry
Roughly chop sweet potato and steam until soft, mash. Add the salmon, lemon rind, and 1 egg and stir to combine. Season with salt and pepper. Divide mixture into 8 even portions and shape into 6cm discs.
Place the almond meal and remaining egg in separate bowls. Dip a salmon cake into the egg then roll in almond meal to coat. Heat a little oil in a large frying pan over medium heat. Add half the salmon cakes and cook for 2-3 minutes each side or until golden brown and heated through. Transfer to a plate lined with paper towel. Repeat with remaining salmon cakes.