Recipe

Kumara and salmon patties

Dec 30, 2012 1:00pm
  • 20 mins preparation
  • 15 mins cooking
  • Serves 4, Makes 12 Item
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Ingredients

Kumara and salmon patties
  • 300 gram kumara, peeled, chopped
  • 1 red onion, finely chopped
  • 2 clove garlic, crushed
  • 1 zucchini, coarsely grated
  • 1/4 cup couscous
  • 1/2 cup boiling water
  • 415 gram can pink salmon, drained, mashed
  • 1 egg, lightly whisked
  • 1/4 cup chopped mint
  • 3/4 cup packaged dried breadcrumbs
  • cooking oil spray
  • sweet chilli sauce, to serve
  • mixed salad, to serve
  • salt and pepper, to season

Method

Kumara and salmon patties
  • 1
    Preheat oven to 240°C (220°C fan-forced). Grease a baking tray.
  • 2
    库马拉,洋葱,大蒜和小西葫芦owave-safe bowl. Microwave on high for 5 minutes, or until tender. Mash vegetables until smooth. Cool.
  • 3
    Meanwhile, place couscous in a heatproof bowl; stir in boiling water. Cover with plastic food wrap. Set aside 5 minutes, or until liquid is absorbed. Using a fork, fluff and separate grains.
  • 4
    Add couscous, salmon, egg, mint and 1/4 cup of the breadcrumbs to kumara mixture. Season. Mix to combine. Shape 1/4-cups of mixture into patties; roll patties in remaining breadcrumbs, to coat.
  • 5
    Transfer patties to prepared tray; spray with oil. Bake 10 minutes, or until golden and heated. Serve with sweet chilli sauce and salad.

Notes

You can make patties up to 3 days ahead. Cover, then refrigerate.

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