Make these a family meal, by serving the patties without boat masts for older family members!
- 400 g sweet potato, peeled
- 210 g can red salmon, drained
- 1 cob corn kernels (see Cook’s tip)
- 3 spring onions
- 1 teaspoon dill
- 2 slices wholemeal grainy bread processed into breadcrumbs
- 1 egg
- ½ teaspoon olive oil
- 6 baby cos or iceberg lettuce leaves
- ½ Lebanese cucumber, cut into thick slices (about 2 cm wide)
- 3 Roma tomatoes, cut in half
- 2 carrots, peeled and cut into ribbons (using a peeler)
- ½ Lebanese cucumber, extra balsamic vinegar spray (optional)
- Place the sweet potato in a small saucepan and cover with boiled water. Simmer for 10 minutes or until soft. Drain well, and allow to cool and dry out for 10 minutes.
- Place the cooked sweet potato in a large bowl. Mash until smooth. Add the salmon, corn, spring onions, dill, fresh breadcrumbs and egg. Mix until well combined. Divide the mixture into 12 equal portions, then shape into patties.
- Heat the oil in large non-stick fry pan and cook the patties in batches for 4 minutes each side, or until golden brown and cooked through. Place on kitchen paper on a plate when cooked and set aside.
- To make the salad boats, wash the lettuce leaves and place on a serving plate. Place cucumber slices inside the lettuce leaf, and using a toothpick, thread the tomato half and stick into cucumber to stand up like a sail. Finely grate the extra cucmber into thin strips. Add the carrot and cucmber strips around the lettuce leaf as water. Spray with balsamic vinegar if using.
- Divide patties between 6 plates and serve with the salad boats.
Health tip: Make sure the toothpick is removed before your child starts eating the boats. Salmon is a great source of protein and healthy omega-3 fats which are beneficial for growth and development.
Cook’s tip: To prepare the corn, peel and then place in a microwave-safe covered dish on high for 2 minutes. Allow to cool for 5 minutes, then slice off the kernels. These rissoles are great for a snack on the run, or served cold on a sandwich with salad if there are any leftovers.
Gluten Free: Use GF multigrain bread.
Per serve (2 rissoles and salad): energy 734 kJ, protein 10.5 g, fat 4.4 g, saturated fat 1 g, cholesterol 40.6 mg, carbohydrate 21 g, fibre 4.6 g, sodium 199.6 mg, GI low