Healthy Recipes

Ingredients

• 1 medium sweet potato approx 300g
• 1 red onion finely diced
• 2 tablespoons dill finely chopped
• 400 grams tin salmon drained
• 2 tablespoons capers
• 1 lemon zested and juiced
• 1 egg
• 1/2 cup breadcrumbs
• 2 tablespoons olive oil

Yoghurt dipping sauce

• 200 grams natural yoghurt
• 1 small clove garlic crushed
• 2 tablespoons dill finely chopped

Directions

1. Peel sweet potato and cut into chunky pieces. Place in a microwave safe dish with a 1/4 cup water and cover. Microwave on high for 8 minutes until soft. Drain away water then transfer sweet potato to a large bowl and mash with a fork.
2. Finely dice the onion and chop the dill.
3. To the bowl of mashed sweet potato add drained salmon, onion, dill, capers, lemon zest, lemon juice, beaten egg and breadcrumbs.
4. Stir mixture well to combine and season with cracked pepper.
5. Divide mixture into 8 portions (about ¼ of a cup) and shape into even patties
6. Heat oil in a non stick frypan on medium heat and cook patties until golden – about 8 minutes
7. Take care when turning the patties as they may be soft.
8. To make yoghurt dipping sauce, combine yoghurt, crushed garlic and dill in a small bowl and stir.