This easy, sweet potato recipe will be popular no matter the season.
Perfect for lunch, dinner or lunchboxes, this one is a winner. With sweet
potato ready to harvest in our subtropical garden, we partnered the following
ingredients together for a great result. The Dill Mayo is incredible and a
definite must when serving.
Can be a Gluten Free option too!
Ingredients
1kg sweet potato peeled & sliced ready for steaming
410g tin of red salmon
1 cup of breadcrumbs (GF)
2 eggs whisked.
2 garlic cloves finely chopped
3 shallots finely sliced
2 tbls of finely chopped dill
Olive oil for frying
Dill Mayo
¼ cup of finely chopped dill
½ cup of mayonnaise (GF)
Method.
- Steam the sweet potato until tender. Transfer the mashed sweet potato to a large mixing bowl and mash well. Set aside till cooled off.
- For the Dill Mayo, combine well the dill and mayonnaise in a small bowl & set aside.
- Drain the tinned red salmon and set aside.
- Flake the Salmon evenly into the sweet potato mixture, breaking up the bigger pieces.
- Add the breadcrumbs, garlic, shallot, eggs & chopped dill into the mixture and combine well by hand.
- Make into 12 patties & fry in the olive oil until golden brown & cooked through.
- Serve warm or cold with a salad or on a burger with a big dollop of the wonderful dill mayo.
Tip:
Make into bit size balls for a wonderful entertainer. The dill mayo makes for a tasty accompaniment though you may want to make a double batch…it will be popular!
ENJOY!