Salmon and sweet potato patties

Salmon and sweet potato patties

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  • 1:05 Prep
  • 0:13 Cook
  • 4 Servings
  • Capable cooks

Featured in
Main recipes, Fish recipes


  • 400g orange sweet potato, peeled, diced
  • 415g can pink salmon, drained, bones removed, flaked
  • 1/4 cup Thai chilli stir-fry paste (see note)
  • 3 green onions, finely chopped
  • 2 eggs
  • 1/2 cup plain flour
  • 1 cup dried breadcrumbs
  • 2 tablespoons vegetable oil
  • Mixed green salad, to serve
  • Lime wedges, to serve

Ginger lime mayonnaise

  • 1/2 cup 97% fat-free mayonnaise
  • 2cm piece ginger, finely grated
  • 1 lime, juiced


  • Step 1
    Place sweet potato and 1 tablespoon of cold water in a microwave-safe bowl. Cover and microwave on high (100%) for 7 minutes or until tender. Allow to cool slightly. Mash roughly with a fork.
  • Step 2
    Place salmon in a large bowl. Add chilli paste, green onions and mashed sweet potato. Mix well. Divide mixture into 8 portions. Shape each portion into a 2cm-thick patty. Beat eggs in a shallow bowl. Place flour and breadcrumbs in separate shallow dishes. Coat patties, 1 at a time, in flour, shaking off excess. Dip in egg, then coat in breadcrumbs. Place on a plate and refrigerate for 30 minutes, if time permits.
  • Step 3
    Make ginger lime mayonnaise: Combine mayonnaise, ginger and 1 tablespoon of lime juice in a small bowl.
  • Step 4
    Heat oil in a large, non-stick frying pan over medium heat. Cook patties for 2 to 3 minutes on each side or until golden. Drain on paper towel. Serve with ginger lime mayonnaise, salad and lime wedges.


  • 2716 kj


  • 26g

    Fat Total

  • 4g

    Saturated Fat

  • 6g


  • 29g


  • 176mg


  • 832.97mg


  • 28g

    Carbs (sugar)

  • 71g

    Carbs (total)

All nutrition values are per serve


You could use sweet chilli sauce or tomato chutney instead of stir-fry paste.

  • Author: Michelle Lucia
  • Image credit: Ben Dearnley
  • Publication: Super Food Ideas



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