1 cup ¼-inch diced sweet potato, skin on (about 1 medium sweet potato)
1 (14.75-ounce) can of salmon
⅓ cup ﬁnely diced onion (about ½ medium onion)
1 tablespoon Dijon mustard
1 tablespoon nonfat Greek yogurt
1 tablespoon lemon juice (about ½ lemon)
½ teaspoon salt
1 teaspoon turmeric
4 tablespoons whole wheat panko breadcrumbs (or more, to taste)
1 tablespoon olive oil
Curried Tartar Sauce Ingredients:
½ cup nonfat Greek yogurt
1 teaspoon Dijon mustard
½ teaspoon Madras curry powder (or less, to taste)
2 tablespoons ﬁnely diced crisp apple (such as Fuji), skin on
Salt and lemon juice to taste
- Preheat oven to 350 F.
- Place cubed sweet potatoes in a small saucepan and cover with water. Add a pinch of salt. Bring to a boil, then reduce to a simmer and cover. Simmer until just tender, about 5-10 minutes, then drain.
- Pour salmon into a strainer and allow to drain.
- Put salmon, sweet potato, onion, mustard, yogurt, lemon juice, salt, and turmeric into a bowl. Smash and then mix all the ingredients until well blended. Add 3 tablespoons breadcrumbs and mix in. Add more breadcrumbs, 1 tablespoon at a time, until the mixture sticks together so you can form patties. Taste and adjust seasoning.
- Form into medium-sized patties and allow patties to sit in the refrigerator for about 30 minutes.
- Place patties on a baking sheet and spray or brush olive oil on both sides of patties. Put in oven and bake for 10 minutes, then ﬂip them over and bake 10 more minutes.
- While patties are cooking, mix the tartar sauce ingredients together. Allow to sit for 10 minutes then taste and adjust seasonings so it tastes sweet and tart.
- Serve hot patties immediately with a dollop of tartar sauce for each.
Adapted from recipe developed by Laura Pole for the National Fisheries Institute.
Saturated Fat: 1g