MINI SALMON PATTIES WITH BEETROOT DIP
- 1 x 260g Tassal Tassie Fresh Salmon Fillet, skin-off
- 3 tsp olive oil
- 1 purple sweet potato, washed
- 1 zucchini, coarsely grated (if moist, squeeze out excess moisture)
- 1 spring onion
- 1 Tbsp almond meal
- 1 egg
- Juice and zest from ½ lemon
- 1 Tbsp fresh parsley, chopped
- 1 tsp capers, chopped
- ½ tsp Dijon mustard
- Pinch of Salt and pepper
- 1 tub of Beetroot Dip, from the dip aisle of the supermarket
- Boil sweet potato in water for 15-20 mins until tender. Drain and then mash the sweet potato until smooth.
- Heat 1 tsp olive oil in a fry pan and cook the salmon fillet, 4-5 mins each side. Once cooked, flake the salmon fillet into a bowl and set aside.
- Mix the flaked salmon, sweet potato, zucchini, spring onions, almond meal, egg, lemon zest, juice, parsley, capers, Dijon, salt and pepper together in a bowl and place in fridge to chill for 20 mins.
- Shape 1Ttbsp of the chilled mixture into small patties. Repeat with the remaining mixture and put in fridge to chill for further 10 mins.
- Heat remaining oil in a non-stick frypan on medium heat and cook patties for 3-4 mins each side and serve with some beetroot dip.
Salmon is a great natural source of Vitamin E; a nutrient which studies have shown are crucial for maintaining Super Vision. Salmon is also a source of a number of powerful antioxidants including lutein, zeaxanthin and astaxanthin specifically known for their link to eye health with regular consumption of Omega-3 rich fish is associated with a reduced risk of developing macular degeneration in the eye.