If you’ve followed me for a while or have looked through my recipes, you’ll know that I’m all about simple, time-saving recipes! This sweet potato and salmon pattie recipe fits that brief perfectly! Plus they’re delicious and kid/family-friendly. And I mean that! I used to work as a nanny and would always give these to my 18 month and 4 year old, they loved them!
Adaptations:
You can use any type of side salad, I’ve used a simple garden salad but a slaw or pear and rocket salad would also work well
If you’re gluten free, you can use gluten free breadcrumbs or quinoa flakes
Meal prep:
This recipe works great for meal prep. You can cook the patties in bulk and freeze some, or store them in an airtight container in the fridge for up to 4-5 days. Just make sure not to dress the salad until you’re ready to eat it, otherwise, it will go a bit soggy and soggy salad is not a good time
Sweet Potato and Salmon Patties
Ingredients
- 500 g sweet potato
- 3 eggs
- 415 g tinned pink or red salmon
- 2/3 cup breadcrumbs
- 1/2 bunch parsley chopped
- 1/4 tsp salt
- 1/4 tsp pepper
Salad:
- 4 cups mixed lettuce leaves
- 200 g cherry tomatoes sliced
- 450 g tin of baby beetroots drained
- 4 tsp salad dressing of your choice
Instructions
- In a medium pan, boil the sweet potato until it’s soft.
- Mash sweet potato in a bowl and add the eggs, salmon, breadcrumbs, parsley, salt and pepper and mix until combined
- Add the olive oil to a frying pan over medium heat. Once hot press the mixture into patties and pan-fry them until golden brown on each side.
- Combine the salad ingredients in a bowl and serve with the patties
view + leave comments . . .