I can't believe it's taken me so long to share this recipe with you! I make these patties when I'm in the mood for some nourishing comfort food. It's self-care on a plate. 

I usually serve these on a bed of fresh green salad, dressed with a little aioli, but they also make a FANTASTIC burger!

And I like to boost the omega 3 content of this meal by binding the patties with a "flax egg" instead of a conventional egg. You can make a flax egg by soaking 1 tablespoons of flax seeds in 1/4 cup water for 20 minutes and then blending together.

This recipe makes 10 patties, give or take, depending on how large you like your patties!

Here's the recipe, and scroll down for my step-by-step pics!

Ingredients

2 skinless salmon fillets
1 sweet potato, peeled and cubed
2 onions, peeled and cut in half
2-3 cloves of garlic peeled
250g green beans, finely diced OR 250g frozen peas
1 egg OR 1 "flax egg" (made by soaking 1 tablespoons of flax seeds in 1/4 cup water for 20 minutes and then blending together)
150g polenta

Method

Place sweet potato, onion and garlic on a baking tray. Season with salt and pepper, and place in a pre-heated oven (180 degrees celsius) for 10 minutes.
After 10 minutes add in the salmon fillets and bake for a further 15 minutes.
Remove salmon, sweet potato, onion and garlic from oven and place in a large mixing bowl.
Add in the finely diced green beans (or frozen peas) and your egg (or flax egg!).
Mash and mix all ingredients together.*
When you have achieved the consistency you want, shape the mix into balls, roll in polenta and place on a baking tray.
When all of your patties have been made, put them back in your oven (still at 180 degrees celsius) for 15-20 minutes. Check them half way to see how fast the bottoms are browning. Turn them over carefully if you need to. Remove from oven when they have browned to your liking.

Serve on a bed of fresh green salad, and if you feel like it, garnish with a little aioli (or try my Simple Delicious Cashew Mayo!). And they're awesome in a burger!

Enjoy!

* If your mix is a little "wet" you can add in some flour (we use besan - chickpea - flour) or polenta to dry the mix. Or you can just handle them carefully as they will dry out in the oven.