Salmon and Sweet Potato Patties With Horseradish Mayonnaise 4.000
Feb 15, 2006

These salmon patties provide an inexpensive way to stretch salmon to feed a family. Augmented by sweet potato and lentils and a sharp horseradish mayonnaise sauce, they are substantial enough to satisfy adult tastes. Meanwhile, their familiar, nonthreatening shape -- not to mention their bright orange interior -- make them a safe choice for introducing seafood to kids (perhaps omitting the horseradish from the sauce). They're quick to make -- even quicker if the patties are shaped and refrigerated the day before they're cooked. Serve with a green salad.


Servings: 4
Ingredients
  • 1/2 cup mayonnaise
  • 2 tablespoons chopped dill
  • 2 tablespoons creamed horseradish
  • 1/2 pound sweet potato, peeled and chopped
  • 3/4 pound skinless salmon fillet, diced
  • 1 large egg
  • 1/3 cup finely chopped red onion
  • 1 to 2 cloves garlic, minced
  • 3/4 cup canned lentils (Available at Wegmans, Whole Foods Markets, Yes! Organic Market, Takoma Park Silver Spring Co-op, Bethesda Co-op and Rodman's in White Flint Plaza; may substitute red kidney beans or chickpeas), rinsed and drained
  • 3/4 cup bread crumbs (preferably Japanese-style panko)
  • 2 teaspoons chopped dill
  • Salt
  • Freshly ground black pepper
  • 1 to 2 tablespoons extra-virgin olive oil

Directions

In a small bowl, add the mayonnaise, 2 tablespoons of the dill and the horseradish and mix to combine. Cover and refrigerate.

In a medium saucepan over medium-high heat, bring salted water to a boil. Add the sweet potato and cook for about 10 minutes or until tender. Drain and transfer to a food processor. Add the salmon, egg, onion, garlic, lentils, bread crumbs, the remaining 2 teaspoons of dill and a pinch of salt and pepper and process until combined but not overprocessed. Shape the mixture into 8 patties, each about 3/4 of an inch high and 3 inches across, and set aside.

Heat the olive oil in a large, nonstick skillet over medium heat. Add the patties and cook for 3 to 4 minutes. Carefully turn over (the patties are soft) and cook an additional 3 to 4 minutes or until golden brown and the salmon is cooked through. Serve hot, with the horseradish mayonnaise on the side.

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Recipe Source

Adapted from "Simple, Fresh, Delicious," by Lovoni Walker (Fabulous Food Creations, 2005).

Tested by Marcia Kramer.

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