Daydream Tart - Chef Recipe by Michelle Crawford
Back at my desk job in the city, I’d often daydream about growing my own vegetables, harvesting t...
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.