Ingredients:

• 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 

Method:

• 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 

Nutritionals: 

• Rich in omega-3  

• Rich in carotenoids, antioxidant properties to help fight oxidation in the body 

• High fibre 

• Good source of protein

Inspired by: Aimee, Lane Cove, Wahroonga, Hunters Hill Dietitian