1. Place the sweet potatoes in a saucepan and cover with water. Bring to a boil and cook until tender. Drain and mash.
2. Place the remaining patty ingredients in a large bowl along with the mashed sweet potato and stir to combine.
3. Heat a thin layer of vegetable oil in a large nonstick skillet over medium heat. Use a 1/2 cup measuring cup for each patty and gently place in the skillet. Working in batches, cook for 3 minutes per side, or until golden brown and crisp. Transfer to a serving platter.
4. Combine the mustard sauce ingredients in a small bowl. Drizzle over the patties and serve.
Crispy Salmon and Sweet Potato Patties with Sweet Horseradish Mustard Sauce
Serves 6
All you need:
1 large sweet potato, peeled and cubed
1 (14.75 oz.) can wild caught salmon, drained
1 cup panko breadcrumbs
2 eggs
2 tablespoons mayo
2 shallots, chopped
Juice of 1/2 lemon
Salt and pepper, to taste
Mustard Sauce
1/4 cup Dijon mustard
1 tablespoon sweet chili sauce
2 teaspoons prepared Horseradish (or more, to taste)
Juice of 1/2 lemon
Vegetable oil, for frying
All you do:
1. Place the sweet potatoes in a saucepan and cover with water. Bring to a boil and cook until tender. Drain and mash.
2. Place the remaining patty ingredients in a large bowl along with the mashed sweet potato and stir to combine.
3. Heat a thin layer of vegetable oil in a large nonstick skillet over medium heat. Use a 1/2 cup measuring cup for each patty and gently place in the skillet. Working in batches, cook for 3 minutes per side, or until golden brown and crisp. Transfer to a serving platter.
4. Combine the mustard sauce ingredients in a small bowl. Drizzle over the patties and serve.