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Salmon Sweet Potato Patties

Salmon & Sweet Potato Patties

gluten-free | dairy-free | nut-free | wheat-free
Servings 1


  • 1 Tassal Fresh Tassie Salmon fillet skin-off
  • 1 tsp olive oil
  • 1 cup purple sweet potato chopped
  • 1/3 cup frozen peas
  • ½ cup breadcrumbs
  • 1 egg lightly beaten
  • 1 green shallot thinly sliced
  • 1 tsp olive oil


  • Heat oil in fry pan and cook the salmon fillet. Flake the salmon fillet and set aside.
  • Boil, steam or microwave sweet potato and peas, separately, until tender. Drain and mash the sweet potato until smooth, mix in peas.
  • Add salmon, 1/3 cup breadcrumbs, egg and shallots to the sweet potato mixture and stir to combine. Place remaining breadcrumbs on a plate.
  • Shape 1/3 cup salmon mixture into a 2cm-thick patty. Roll in breadcrumbs to coat. Repeat with remaining mixture.
  • Heat oil in a large non-stick frying pan over a medium heat and cook patties, in batches, for 2-3 mins each or until golden.
  • Serve with lemon wedges and garden salad.