These salmon patties are delicious for lunch or dinner, but great for anyone who suffers from food allergies or intolerances. No nasties in these patties as they're naturally free from dairy, peanuts, gluten, eggs, tree nuts and wheat.
Ingredients
- 1 sweet potato medium
- 1 brown onion
- 2 cans boneless salmon drained
- 1 flax egg
- 2 tsp dried mixed herbs
- 1 pinch salt and pepper as desired
- 1 tsp extra virgin olive oil
Method
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Step 1Cut sweet potato into small cubes and steam for 7 – 8 minutes, or until soft. Transfer into a large bowl and allow to cool, then mash the sweet potato.
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Step 2Dice the onion into small pieces, then add to the mashed sweet potato along with the flax egg, salmon, herbs and salt and pepper, then mix well.
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Step 3Using a tablespoon, roll into approximately 12 balls, then place on a baking tray and flatten.
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Step 4Heat a frypan with approximately 1 - 2 tsp of extra virgin olive oil and fry on low heat for approximately 2 - 3 minutes each side, or until golden brown.
Recipe Notes
I recommend serving on a bed of lettuce with tomato, avocado and cucumber.
For meal prep, you can make the raw mixture a head of time (1 – 2 days) and store in the fridge.
This recipe was created by Melissa Eaton for Food Allergy Week.
If you like the sound of this recipe, you might also like this Melissa's Healthy Banana Bread.
Recipe Reviews (1)
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