SALMON SWEET POTATO PATTIES WITH DILL YOGHURT
- 450g left over Tassal Salmon
- 400g left over roast sweet potato, potato or pumpkin
- 2 spring onions, white part only, finely chopped
- ½ cup parsley, finely chopped
- salt and pepper
- 1 cup bread crumbs
- 1 egg
- 2 sprig dill
- ¾ cup Greek yoghurt
- Preheat the oven to 170°C. Use a potato masher or fork to mash the roast vegetables. If you want a smoother texture, remove the skins. Add salmon and use a fork to break up the salmon. Add spring onion, parsley, salt and pepper, ¾ cup breadcrumbs and egg. Mix together with a fork.
- Use clean hands to form 1 loaded tablespoon of mixture into a patty in the palm of your hands. Place the remaining ¼ cup breadcrumbs in a shallow dish and place the patty into the remaining bread crumbs and lightly cover each side. Dust off any excess and place on a lined baking tray. Repeat with remaining mixture, it should make about 16 patties. Cook in the oven for 20 mins.
- Meanwhile, in a small bowl combine yoghurt and finely chopped dill. Remove the patties from the oven and allow to cool slightly before serving with dill yogurt and enjoy! *This recipes works well as a snack, or alongside a salad for a light lunch of dinner.
Recipe courtesy of Shelley Good Eats
Growing children and busy working mums and dads need nutritious meals that a quick and the whole family can enjoy, as well as ticking the boxes for taste and nutrition. Salmon provides essential nutrients growing children need to power their Super Play, including Omega-3, protein as well as a range of B group Vitamins as well as providing the key health promoting nutrients busy adults need including Omega-3 fats, selenium, Vitamins D & E and potassium, ensuring salmon is super for the whole family.