Sweet Potato Pancakes with Salmon

Ingredients

• 200 g Salmon fillet
• 2 tbsp olive oil
• 1 small sweet potato (≈150 g)
• 0.5 lemon
• 2 sprigs dill
• 2 sprigs parsley
• 1 egg
• 2 tbsp whole-grain breadcrumbs (≈15 g)
• 1 tsp onion powder
• 1 tsp garlic powder

Instructions

1. 1.

   Pat the salmon dry with paper towels. Heat 1 tbsp oil in a pan and cook the salmon over medium heat for about 5 minutes per side until cooked through. Remove from the pan, let cool, then finely chop.

2. 2.

   Meanwhile, peel, wash, and dice the sweet potato. Boil in water for about 10 minutes until tender. Drain and puree finely.

3. 3.

   Squeeze lemon juice. Wash dill and parsley, shake dry, and finely chop the leaves.

4. 4.

   Whisk the egg in a bowl and mix well with salmon, sweet potato purée, breadcrumbs, lemon juice, herbs, onion powder, and garlic powder. Shape the mixture into 7–10 cm patties.

5. 5.

   Heat remaining oil in a pan and fry the sweet potato pancakes with salmon over medium heat for 3–4 minutes per side until golden brown.