300g tinned pink salmon in spring water, drained.
1 medium egg
1 tsp curry powder
¼ cup sliced shallots
Juice and zest of 1 lemon
1 cup boiled sweet potato, mashed
¼ cup chopped coriander leaves
½ tsp pepper
½ cup cornflake crumbs
Sweet chili sauce to serve
Preheat oven to 160C.
Combine all ingredients except crumbs in a bowl and mix well.
Shape two tbsp 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 two tsp sweet chili sauce.