banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Curried Salmon Patties with Sautéed Mushrooms and Spiced Sweet Potatoes

    Share

    Curried Salmon Patties with Sautéed Mushrooms and Spiced Sweet Potatoes

    Potatoes

    Advertisement

    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

    Mushrooms

    3 tsp (15 ml) butter
    4 cups (1 L) white button mushrooms, sliced
    1/3 cup (80 ml) dry red wine

    Salmon Patties

    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.

    Serves 4.

    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

    Advertisement

    Curried Salmon Patties with Sautéed Mushrooms and Spiced Sweet Potatoes

    Directions

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Sweet and Sour Brussels Sprout Tempeh Stir-Fry

    Sweet and Sour Brussels Sprout Tempeh Stir-Fry

    This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.