Salmon and sweet potato patties

» Salmon and sweet potato patties
Salmon and sweet potato patties


  • 400g orange sweet potato, peeled, diced
  • 415g can pink salmon, drained, bones removed, flaked
  • 1/4 cup Thai chilli stir-fry paste
  • 3 green onions, finely chopped
  • 2 eggs
  • 1/2 cup plain flour
  • 1 cup dried breadcrumbs
  • 2 tablespoons vegetable oil
  • mixed green salad and lime wedges, to serve

Ginger lime mayonnaise

  • 1/2 cup 97% fat-free mayonnaise
  • 2cm piece ginger, finely grated
  • 1 lime, juiced


Step 1

Put 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 nearly with a fork.

Step 2

Put salmon in a large bowl. Add chilli paste, green onions and mashed sweet potato. Mix well.Separate mixture into 8 parts. Shape each part into a 2cm-thick patty. Beat eggs in a shallow bowl. Place flour and breadcrumbs in divide 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 time permits.

Step 3

Prepare ginger lime mayonnaise: Mix mayonnaise, ginger and 1 tablespoon of lime juice in a small bowl.

Step 4

Overheat oil in a large, non-stick frying pan over medium heat. Cook  patties for 2 to 3 minutes on each side or until golden. Drain on  paper towel. Serve with ginger lime mayonnaise, salad and lime wedges.

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