Seafood Essentials Sweet Potato Salmon Patties Recipes

SALMON AND SWEET POTATO PATTIES

Steps:

• Put the sweet potato in a large shallow microwave safe dish and add 80ml (1/3 cup) water, cover and microwave on high/100% for 8-10 minutes or until very soft and drain well OR cook the sweet potato in a steamer basket over a large saucepan of simmering water or steam in a electric steamer, set potato aside for 10 minutes to allow the sweet potato to dry out.
• Preheat oven to 180C (fan forced).
• Line 2 baking sheets with baking paper.
• Put sweet potato in a large bowl and mash until smooth and then add the salmon, corn, fresh breadcrumbs, spring onion and egg and then season with pepper, mixing until well combined.
• Divide the mix into 16 equal portions and shape into patties.
• Put dried breadcrumbs on a large plate and coat each patty in the breadcrumbs.
• Divide the patties between the baking trays and spray with cooking spray on each side and cook in the oven, turning once, for 20 minutes or until browned and cooked through.
• TIP 1 - You can prepare these patties to the end of step 6, then keep them in the fridge for up to 2 days and when ready to serve continue from step 7 of the recipe or, prepare and cook the patties, keep them in the fridge for up to 2 days and then serve cold or at room temperature.
• TIP 2 - To freeze the patties, make up to the end of step 6 and then wrap individual patties in freezer wrap and place in a resealable freezer bags, expel air, then label and date and freeze for up to 6 months - when ready to serve, defrost on a plate in the fridge and then continue from step 7 of the recipe.

SEAFOOD ESSENTIALS: SWEET POTATO SALMON PATTIES

Steps:

• PREP/PREPARE
• If you are looking for an excellent sauce to use with this recipe, look no further: https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/seafood-fish-essentials-spicy-dill-sauce.html
• Gather your ingredients (mise en place).
• Wash and place the sweet potato in a 400f (205c) oven and bake until softened, about 40 - 45 minutes.
• When baking is complete lower the heat on the oven to 375f (190c).
• While it is baking, chop the bell pepper, and onion, then whisk the egg.
• After the sweet potato has cooled enough to handle, scoop out the flesh and mash in a mixing bowl.
• It should have a smooth consistency with little to no lumps... a few are okay.
• Add the bell pepper, onions, and egg, and combine.
• Add the salt and pepper, to taste, and mix to combine.
• Add the breadcrumbs 1 tablespoon at a time and combine until the mixture begins to firm up and resembles a thick peanut butter. Then add the salmon to the bowl and gently fold into the mixture.
• Take about 3 - 4 ounces (85 - 113g) roll into a ball, flatten into a disk about 1/2 inch (1.3cm), and place on a parchment-lined baking sheet.
• Place into the preheated oven and bake until patties are cooked and beginning to brown, about 25 - 30 minutes.
• PLATE/PRESENT
• Serve on their own with some dipping sauce, or as more of a meal, by laying them on a bed of white or wild rice. Enjoy.
• Keep the faith, and keep cooking.