Anchovy Dressed Chicory - Chef Recipe by Ed Smith
"Bitter leaves and an anchovy-heavy dressing, there aren’t many things that I wouldn’t serve this wi...
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
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.