Salmon & Dill Patties With Creamy Lemon Yoghurt Sauce
Just the thought of mixing meat with my hands makes me grimace. However, not only did I do this for you, but it was also fish I was mixing. The final result makes me glad I faced this fear for you. These patties are really scrumptious, packed with flavour and very adaptable. Serve with a salad, between a burger or even make little patties as a ‘finger food’ option.
I wanted to come up with a different fish based recipe for Easter with my family this year. Feeding the masses with seafood can get expensive and also difficult to prepare and cook for large groups. These patties can be prepared in advance and cooked on the barbeque, if you are like me, this is a massive bonus as I hate the smell of fish cooking in my kitchen.
In conclusion I may have sounded a little precious, the whole not mixing things with my hands or not liking the smell of fish in my kitchen. I just wanted to make abundantly clear that these are the only ‘princess’ idiosyncrasies I have when it comes to being in the kitchen. I am generally easy going when it comes to food. Happy Easter everyone!
SERVES: 4-8 patties
PREP: 15-20 MINS + time required to cook salmon and sweet potato, if not already prepared
COOK TIME: 15 MINS
INGREDIENTS LIST:
PATTIES
2 180g salmon fillets, cooked and skin removed
2 medium sweet potatoes (approximately 750g), diced and boiled till soft and cooled
½ red onion, finely diced
1 red capsicum, finely diced
1 egg, beaten
1 ½ cups fresh crumbs, I used rye bread
1 Tbsp. dill, finely chopped
1 Tbsp. parsley, finely chopped
¼ cup oil, I used coconut
YOGHURT SAUCE
1 cup Greek yoghurt
2 Tbsp. olive oil
½ Tbsp. dill, chopped
½ Tbsp. parsley, chopped
2 Tbsp. lemon juice
1 Tbsp. lemon zest
DIRECTIONS:
Place the sweet potato in a large bowl and roughly mash with a fork. Add onion, capsicum, egg, crumbs, dill and parsley and combine well.
Flake salmon into the mixture and gently mix through with your hands until evenly distributed through the mixture.
Form 6-8 patties with your hands then place on a lined baking tray, lightly oil your hands if mixture is sticking. Cover, and refrigerate for at least 30 minutes.
To make the yoghurt sauce, simply whisk together all ingredients in a small bowl and refrigerate until ready to use.
Heat oil in a frypan over medium heat. Cook patties in batches for 2-3 minutes a side until golden and warm through. Place on a plate lined with paper towel, whilst cooking the next batch. Once all patties are cooked serve with yoghurt sauce.
