Fish Cakes

Ingredients

300g tinned pink salmon in spring water, drained.
1 medium egg
1 tsp curry powder
1/4 cup sliced shallots
Juice and zest of 1 lemon
1 cup boiled sweet potato, mashed
1/4 cup chopped coriander leaves
1/2 tsp pepper
1/2 cup cornflake crumbs
Sweet chili sauce to serve

Method

Preheat oven to 160 C.

Combine all ingredients except crumbs in a bowl and mix well.

Shape two tablespoon quantities of mix into patties, coat in crumbs and place on a lined baking tray.

Bake for 25 minutes or until golden.

Serve 2 patties drizzled with sweet chili sauce.

Credits: '2012 Australian Healthy Snack Bible' by Amanda Clark