Soft, fully cooked salmon and mashed sweet potato patties with a yogurt dip; carefully remove all bones.
KBy kayalwayscooking
Servings
4
1 piece Sweet potato
225 g Salmon fillet, skinless and pin bones removed
0.5 cup Whole-milk plain yogurt
0.5 cup Panko breadcrumbs
1 piece Egg
2 tbsp Butter, melted
2 tbsp Olive oil
0.5 piece Avocado, ripe
1 tbsp Fresh chives, finely minced
1 tsp Lemon juice
0.25 tsp Mild paprika
Calories
396 kcal
Protein
16g
Carbs
38g
Fat
20g
Fiber
3g
Sugar
21g
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Sarah M. · Melbourne, AU
Cook Base
1. Peel the sweet potato, cut into small chunks, and boil or steam for 12 to 15 minutes until very soft. Drain well and mash smooth in a large bowl.
1 piece Sweet potato
2. Place the salmon in a skillet with a splash of water, cover, and steam over medium-low heat for 7 to 9 minutes until opaque and cooked through, with an internal temperature of 145F (63C). Flake with a fork, then run your fingertips through the flesh twice to check carefully for any remaining bones or skin and discard them.
225 g Salmon fillet, skinless and pin bones removed
Form and Cook
3. Add the flaked salmon, panko breadcrumbs, egg, melted butter, chives, and mild paprika to the mashed sweet potato. Mix gently until combined, keeping the mixture soft and moist.
225 g Salmon fillet, skinless and pin bones removed,
0.5 cup Panko breadcrumbs,
1 piece Egg,
2 tbsp Butter, melted,
1 tbsp Fresh chives, finely minced,
0.2 tsp Mild paprika
4. Shape the mixture into 8 small, thick patties about 5 cm (2 inches) wide. Heat the olive oil in a nonstick skillet over medium heat, then cook the patties 3 to 4 minutes per side until golden and heated through to 165F (74C). Cool until just warm and cut into finger-sized strips or small pieces for serving.
2 tbsp Olive oil
Dip and Serve
5. Mash the avocado until completely smooth, then stir in the yogurt and lemon juice until creamy. Serve the warm salmon cakes with the yogurt dip for dipping.
0.5 cup Whole-milk plain yogurt,
0.5 piece Avocado, ripe,
1 tsp Lemon juice
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