2 lb (1 kg) sweet potatoes, peeled and cubed
1 1/2 Tbsp (30 ml) butter
1 1/2 Tbsp (30 ml) pure maple syrup
1 tsp (5 ml) cumin
1 tsp (5 ml) ground ginger
Salt and pepper, to taste
3 tsp (15 ml) butter
4 cups (1 L) white button mushrooms, sliced
1/3 cup (80 ml) dry red wine
2 - 5.6 oz (160 g) tins wild salmon
1/2 cup (125 ml) rolled oats
1 large egg
1/2 red capsicum, finely diced
1 shallot, finely diced
2 tsp (10 ml) curry powder
Juice of 1/2 lemon
Ground black pepper, to taste
3 tsp (15 ml) extra-virgin olive oil
Potatoes: On stovetop steam sweet potatoes until very tender. In large bowl mash potatoes with fork or potato masher along with butter, maple syrup, cumin, ginger, salt and pepper.
Mushrooms: Melt butter in pan over medium heat; add sliced mushrooms and sauté for 5 minutes, stirring regularly. Stir in red wine and cook for another 10 minutes or until most of the wine has evaporated. Season with salt, if desired.
Salmon Patties: In large bowl flake tinned salmon with a fork. Mix in oats, egg, capsicum, shallot, curry powder, lemon juice and black pepper. Form into 4 equal-sized patties.
Heat olive oil over medium heat in pan and cook salmon patties for 3 minutes or until lightly browned. Flip carefully to avoid breaking patties apart and cook for an additional 3 minutes. Serve patties with mashed sweet potatoes and top with mushrooms.
Each serving contains:
2324 kilojoules; 28 g protein; 20 g total fat (7 g sat. fat, 0 g trans fat); 64 g carbohydrates; 9 g fibre; 437 mg salt
source: "8 Sniffle-Busting Foods", alive Australia, Winter 2012
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