Nutrient rich and heart healthy! Use your favourite canned salmon. We like sockeye. And surprisingly, no messy hands. Just scoop and flatten, then bake!
1/4 lb sweet potato, diced
2 tsps olive oil
1 cup Panko crumbs
1 egg
1 tbsp mayo
1 tsp grainy Dijon
Pinch of salt
1 tbsp capers, chopped
1 tsp minced garlic
1 - 213g (7.5 oz) canned salmon, drained and crumbled
Boil the diced sweet potato until tender, 10-12 minutes. Heat a frying pan to medium heat, add olive oil then Panko and toast the crumbs 4-5 minutes, stirring occasionally then remove from heat. Mash the cooked sweet potato. Mix the mayo, Dijon, salt, 1/2 the toasted Panko, capers and garlic and add to the sweet potato. Then add the egg and salmon (with the small bones mashed in too if you like), and stir together. Place the other half of the Panko on a plate (or spread them out in the frying pan you toasted them in). Using a 2" cookie scoop, take some of the mix and place it on the crumbs. Using a fork, press down to form a 3" round. Sprinkle more crumbs on top and gently press. Carefully transfer the patties from the plate of crumbs with a spatula to a lined baking sheet. Bake at 425°F for 12-14 minutes. Serve with a squeeze of lemon.
Serves 5 (or 2 if you have a good appetite!)
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