December 12, 2017

Crispy Salmon and Sweet Potato Patties with Sweet Horseradish Mustard Sauce

Every month I like to go through my pantry and fridge and play a game of “Chopped” with myself to see what I can make with the variety of canned goods, spices and sauces that seem to accumulate there. I had been staring at the canned salmon for awhile, so it was time to make it into something fabulous. These salmon patties are a great source of heart-healthy fats and the sweet potato adds delicious flavor, fiber and color. The highlight of this meal is the sauce, though. If you love sweet and spicy like I do, it’s probably best you double the sauce because it’s addictive!
Serve these as an appetizer (just make the patties slightly smaller) or a light dinner with a side of greens.

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.

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