500 g sweet potato/pumpkin cooked mashed (can do half each)
425 g canned red salmon drained flaked deboned
1 red/brown onion/leek large finely chopped
2 tbsp. fresh dill chopped
1 tsp Moroccan seasoning
¼ wholemeal breadcrumbs (enough to coat each patty)
large green salad, to serve – about 2 cups with balsamic vinegar, Dijon mustard and 1 tsp. olive oil
Boil potato and pumpkin until slightly soft but still starchy*
Combine potato and onion.
Combine salmon and dill.
Add potato to salmon and mix well.
Preheat oven to 220C and line a large tray with baking paper.
Form mixture into equal sized patties and place on tray.
Bake for 30-60 minutes, turning half-way through cooking time.
Serve patties with vegetables and a dollop of Greek Chobani yoghurt
Rich in omega-3
Rich in carotenoids, antioxidant properties to help fight oxidation in the body
Good source of protein
Inspired by: Aimee, Lane Cove, Wahroonga, Hunters Hill Dietitian