INGREDIENTS
½ lb sweet potato, peeled and cut into 1″ chunks (about 1 ½ cups)
1 tbsp olive oil
2 cups panko, divided
1 egg
2 tbsp mayonnaise
1 tbsp Dijon mustard
1 lemon, zest only
½ tsp salt
1 green onion, thinly sliced
1 tbsp chopped capers
1 clove garlic, grated
2 213 g cans of salmon, drained
INSTRUCTIONS:
Preheat oven to 425F. Bring a medium pot of water to a boil, add sweet potato and cook until fork tender, about 10-12 minutes.
Heat a medium frying pan over medium heat. Add olive oil followed by panko, cook until panko is browned, about 3-5 minutes. Watch carefully as it will burn quickly! Set aside.
In a large bowl, mash the cooked sweet potato. Whisk in egg, mayonnaise, Dijon, lemon zest and salt. Fold in ¾ cup bread crumbs, capers and green onions until combined with sweet potato mixture.
Stir in the chunks of salmon. The batter should be wet and resemble that of a meatball.
Place remaining bread crumbs on a plate. Using a standard ice cream or cookie scoop, scoop salmon mixture, one scoop at a time and place on top of browned bread crumbs.
Using hands, press down, adhering bread crumbs to the bottom of the patty while shaping it into a roughly 3-inch, round patty. Sprinkle bread crumbs from plate on top of the patty, pressing down to adhere to the top. Using two hands, carefully transfer to a baking sheet. Repeat with remaining salmon mixture, you should have eight patties.
Transfer to the oven and bake for 12-15 minutes until cooked through. Because we’ve browned the panko ahead of time, there’s no need to fuss with flipping the patties
