Name: Sweet potato and salmon patties
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Ingredients: 2 large potatoes (600g), chopped coarsely; 1 medium kumara (400g), chopped coarsely; 20 gram butter; 415 gram can pink salmon, drained, flaked; 1 egg yolk; 2 tablespoon finely chopped fresh chervil; 1 tablespoon finely chopped fresh chives; 1 cup (70g) stale breadcrumbs

Ingredients

2 large potatoes (600g), chopped coarsely

1 medium kumara (400g), chopped coarsely

20 gram butter

415 gram can pink salmon, drained, flaked

1 egg yolk

2 tablespoon finely chopped fresh chervil

1 tablespoon finely chopped fresh chives

1 cup (70g) stale breadcrumbs

Method

1.Boil, steam or microwave potato and kumara until tender; drain. Mash potato and kumara with butter in medium bowl until almost smooth. Cool 20 minutes.

2.Stir salmon, egg yolk and herbs into potato mixture. Shape mixture into eight patties. Cover; refrigerate 1 hour.

3.Preheat oven to 200°C (180°C fan-forced). Oil oven tray; line with baking paper.

4.Coat patties in breadcrumbs; place on tray. Bake about 40 minutes or until browned lightly. Serve with a rocket salad and lemon wedges, if you like.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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