I hope the Give-Away of my last blog entry didn’t slip your attention. You still have a chance to win, if you enter the contest until 11 October 2015. All you have to do is tell me in a comment on my last blog entry (Afternoon Tea – #3) whether you’d like to win the English or the German book. Good luck!
Well, let’s come back to my culinary journey now. For this recipe I’ve been using ingredients that are not native to my home country Austria but have become very popular recently. I love the tender flavor of the sweet potatoes and of salmon so much that I had to create a recipe which combines both and brings out the best of them. These salmon and sweet potato patties are not only utterly delicious but also quickly and easily made.
The sweet potato is only distantly related to the potato that is grown in Central Europe. But the uses in cooking are similar to those of the potato. What strikes most, though, is the bright reddish color, the slightly sweet taste and the shorter cooking time. If you combine sweet potatoes and salmon filets in little patties you will be enchanted by the tender texture, the incredibly red-orange color and the mild flavor. Served with a delicious sour cream sauce with fresh herbs you will have a healthy and scrumptious dish.
Salmon and Sweet Potato Patties
Serves 4
For the patties:
1 ¼ lb sweet potatoes
1 lb fresh salmon filets
1 onion
3 cloves of garlic
½ bunch of chives
1 tablespoon fresh or frozen chopped herbs (e.g. rosemary, marjoram)
1 teaspoon mustard
1 egg
salt, pepper
1 cup dried bread crumbs
some oil for frying
Sour Cream Sauce with herbs:
½ cup sour cream
2 tablespoons yoghurt
½ bunch of chives
1 tablespoon fresh or frozen chopped herbs (e.g. rosemary, marjoram, mint)
salt, pepper
Peel the sweet potatoes and cut them into 2x2cm (1/2 inch) pieces. Cook them in boiling water until tender and soft. Drain and leave to steam off. Then mash the sweet potatoes. Chop the salmon filets very finely (you can also use a food processor to chop them).
Peel the onion and the garlic. Chop them very finely and sauté them in some olive oil. Allow to cool a bit.
In a bowl combine the salmon, mashed sweet potatoes, onions and garlic, the spices and the egg. Use your hands to form small balls. Roll them in the bread crumbs and press them slightly to form the patties. Fry in hot oil over medium heat on both sides until well done.
For the sour cream sauce with herbs combine all ingredients in a bowl.
Serve the salmon and sweet potato patties with the sour cream sauce and maybe some salad.
Here is the recipe for printing:
- [i]Serves 4[/i]
- [b]For the patties:[/b]
- 1 ¼ lb sweet potatoes
- 1 lb fresh salmon filets
- 1 onion
- 3 cloves of garlic
- ½ bunch of chives
- 1 tablespoon fresh or frozen chopped herbs (e.g. rosemary, marjoram)
- 1 teaspoon mustard
- 1 egg
- salt, pepper
- 1 cup dried bread crumbs
- some oil for frying
- [br]
- [b]Sour Cream Sauce with herbs:[/b]
- ½ cup sour cream
- 2 tablespoons yoghurt
- ½ bunch of chives
- 1 tablespoon fresh or frozen chopped herbs (e.g. rosemary, marjoram, mint)
- salt, pepper
- Peel the sweet potatoes and cut them into 2x2cm (1/2 inch) pieces. Cook them in boiling water until tender and soft. Drain and leave to steam off. Then mash the sweet potatoes. Chop the salmon filets very finely (you can also use a food processor to chop them).
- Peel the onion and the garlic. Chop them very finely and sauté them in some olive oil. Allow to cool a bit.
- In a bowl combine the salmon, mashed sweet potatoes, onions and garlic, the spices and the egg. Use your hands to form small balls. Roll them in the bread crumbs and press them slightly to form the patties. Fry in hot oil over medium heat on both sides until well done.
- For the sour cream sauce with herbs combine all ingredients in a bowl.
- Serve the salmon and sweet potato patties with the sour cream sauce and maybe some salad.
