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Ingredients
 1 medium sweet potato
 1 brown onion
 2 cans (260g) of skinless and boneless salmon, drained (note: drained weight of each can is 78g)
 1 egg
 2 teaspoons mixed dry herbs
 salt and pepper, as desired
 ¼ cup almond meal (omit to make nut free)
 1-2 teaspoons extra virgin olive oil (for cooking)

Instructions
1

Cut sweet potato into small cubes and steam for 7 – 8 minutes, or until soft. Transfer into a large bowl and allow to cool, then mash the potato.

2

Dice the onion into small pieces then add to the mashed sweet potato along with the egg, salmon, seasoning and salt and pepper and mix well.

3

Using a tablespoon, roll into approximately 12 balls, place on a baking tray and flatten. Lightly cover in almond meal (or omit if making them nut free).

4

Using a tablespoon, roll into approximately 12 balls, place on a baking tray and flatten. Lightly cover in almond meal (or omit if making them nut free).

Ingredients

Ingredients
 1 medium sweet potato
 1 brown onion
 2 cans (260g) of skinless and boneless salmon, drained (note: drained weight of each can is 78g)
 1 egg
 2 teaspoons mixed dry herbs
 salt and pepper, as desired
 ¼ cup almond meal (omit to make nut free)
 1-2 teaspoons extra virgin olive oil (for cooking)

Directions

Instructions
1

Cut sweet potato into small cubes and steam for 7 – 8 minutes, or until soft. Transfer into a large bowl and allow to cool, then mash the potato.

2

Dice the onion into small pieces then add to the mashed sweet potato along with the egg, salmon, seasoning and salt and pepper and mix well.

3

Using a tablespoon, roll into approximately 12 balls, place on a baking tray and flatten. Lightly cover in almond meal (or omit if making them nut free).

4

Using a tablespoon, roll into approximately 12 balls, place on a baking tray and flatten. Lightly cover in almond meal (or omit if making them nut free).

Salmon Patties