A winner in presentation and taste, these little patties appeal to everyone!
500g orange sweet potato (kumara), peeled, cut into 3cm pieces
1 x 415g can red salmon, drained
1/2 red onion, finely chopped
1/4 cup chopped fresh dill
- 1/2 cup arrowroot flour (optional)
2 tablespoons olive oil
- salad items for filling – lettuce, beetroot, avocado.
90g (1/3 cup) fat-free natural yoghurt (not AIP) optional dressing
1 small garlic clove, crushed (for optional dressing)
2 Lebanese cucumbers, thinly sliced
100g baby spinach leaves
Cook the sweet potato in a steamer over a saucepan of simmering water (make sure the steamer doesn’t touch the water) for 10 minutes or until tender. Transfer to a large bowl and mash. Add the salmon, onion and 1 tablespoon of dill. Season with salt and pepper. Stir to combine. Divide into 8 equal portions and shape each portion into a patty. Roll in arrowroot flour if desired – I find it helps keep the patties in shape while frying)
Heat the oil in a large non-stick frying pan over medium heat. Add the patties and cook for 4 minutes each side or until golden.
When cool enough, slice through each patty to create the burger for each portion as shown in the picture. Place one half on the plate, top with salad items then place the second half of patty on top. Secure with a toothpick or skewer cut to size.
(optional) Combine the yoghurt, garlic and remaining dill in a bowl. Season with salt and pepper.
Divide cucumber and spinach among serving plates. Serve with the patties (and optional) yoghurt mixture.