400g orange sweet potato, peeled, diced
400g smoked salmon, flaked
1/4 cup Thai chili stir-fry paste (see note)
3 green onions, finely chopped
1/2 cup plain flour
1 cup dried breadcrumbs
2 tablespoons vegetable oil
Mixed green salad and lime wedges, to serve
Ginger Lime Mayonnaise:
1/2 cup 97% fat-free mayonnaise
2cm piece ginger, finely grated
1 lime, juiced
Place sweet potato and 1 tablespoon of cold water in a microwave-safe bowl. Cover and microwave on high (100%) for 7 minutes or until tender. Allow to cool slightly. Mash roughly with a fork.
Place salmon in a large bowl. Add chilli paste, green onions and mashed sweet potato. Mix well.
Divide mixture into 8 portions. Shape each portion into a 2cm-thick patty. Beat eggs in a shallow bowl. Place flour and breadcrumbs in separate shallow dishes. Coat patties, 1 at a time, in flour, shaking off excess. Dip in egg, then coat in breadcrumbs. Place on a plate and refrigerate for 30 minutes, if time permits.
Make ginger lime mayonnaise: Combine mayonnaise, ginger and 1 tablespoon of lime juice in a small bowl.
Heat oil in a large, non-stick frying pan over medium heat. Cook patties for 2 to 3 minutes on each side or until golden. Drain on paper towel. Serve with ginger lime mayonnaise, salad and lime wedges. Or, add it to a fresh bun with salad for a healthy burger option