Go for fish and team tasty golden patties with refreshing sides of herb yoghurt and crisp cucumber salad.
Ingredients
- 500g orange sweet potato (kumara), peeled, cut into 3cm pieces
- 1 x 415g can red salmon, drained
- 1/2 red onion, finely chopped
- 1/4 cup chopped fresh dill
- 2 tablespoons olive oil
- 90g (1/3 cup) fat-free natural yoghurt
- 1 small garlic clove, crushed
- 2 Lebanese cucumbers, thinly sliced
- 100g baby spinach leaves
Method
- Step 1Cook the sweet potato in a steamer over a saucepan of simmering water (make sure the steamer doesn’t touch the water) for 10 minutes or until tender. Transfer to a large bowl and mash. Add the salmon, onion and 1 tablespoon of dill. Season with salt and pepper. Stir to combine. Divide into 8 equal portions and shape each portion into a patty.
- Step 2Heat the oil in a large non-stick frying pan over medium heat. Add the patties and cook for 4 minutes each side or until golden.
- Step 3Combine the yoghurt, garlic and remaining dill in a bowl. Season with salt and pepper. Divide cucumber and spinach among serving plates. Serve with the patties and yoghurt mixture.
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1334 kj
Energy
16g
Fat Total
3g
Saturated Fat
4g
Fibre
22g
Protein
61mg
Cholesterol
361.53mg
Sodium
10g
Carbs (sugar)
21g
Carbs (total)
Notes
Variation: For Potato and tuna cakes with dill mayonnaise, replace the sweet potatoes with potatoes. Replace the salmon with 1 x 425g can tuna in springwater, drained. Replace yoghurt with mayonnaise. For a healthier twist, cook these patties without using oil. Preheat oven to 190C. Line a baking tray with non-stick baking paper. Place the patties on the lined tray and bake for 15-20 minutes. Continue from step 3.
- Author: Julie Jansen
- Image credit: Rob Palmer
- Publication: Australian Good Taste