Salmon and Sweet Potato Cakes

Ingredients

• 210g tinned salmon
• 1 medium sweet potato, diced
• 1 stem celery, finely chopped
• 1/2 medium zucchini, finely chopped
• 2 spring onions, finely chopped
• 1/4 cup coriander leaves, finely chopped
• 1/2 teaspoon turmeric
• Salt
• 1 egg

Instructions

1. Place diced sweet potato in a large saucepan and cover with water. Put over high heat and bring to the boil. Allow pot to simmer until soft, about 10 mins.
2. Once cooked strain the sweet potato and transfer to a large bowl.
3. Mash the sweet potato.
4. Add tinned salmon, finely chopped vegetables, coriander, pinch of salt and turmeric. Stir until well combined.
5. Crack in one egg and stir to bind.
6. Preheat a large pan and add a little butter or olive oil.
7. Shape the mixture into patties (approx. 1/3 cup in size), and fry over low-medium heat until golden on the outside and warmed through.
8. Serve with a side of vegetables or salad for lunch or dinner.

Notes

You can choose other vegetables and herbs that you may have on hand such as carrot, garlic or capsicum.

About this recipe

Once cooked, these salmon patties can be stored in your fridge in an airtight container for up to 3 days. Cooling and reheating them later increases the amount of resistant starch. This type of starch feeds beneficial gut bacteria and helps to produce short chain fatty acids, which may benefit mental and brain health.