Ingredients
- 2 small (150g each) sweet potatoes (boiled and mashed)
- 180g smoked salmon (pull apart with fork)
- Small amount of chopped parsley
- 1 onion
- 2 cloves of garlic
- 1 tbsp sweet paprika
- Pinch of salt and pepper
- ½ cup of bread crumbs
- 10 mls of peanut oil
Method
- Combine all ingredients except bread crumbs in large mixing bowl and with wet hands roll into mini hamburger type patties.
- Roll in bread crumbs and then set aside.
- In batches, so you have room to flip them, fry the patties in a small amount of peanut oil on a medium/high heat.
- Have an oven tray on stand by and simply remove once browned and place in oven while you cook the next batch.
- Be gentle flipping them as they are fragile but don’t worry if they lose their shape or fall apart, simply squash back together.
- Serve with some mixed lettuce, cherry tomatoes and pepita seeds/sunflower kernel mix.
- Fritters can be frozen and reheated for lunches.
Macro Break Down Per Serve:
Carbs: 37.5g
Fats: 9.5g
Protein: 27.2g
Calories per serve: 365 (per serve and ingredients serve 2)
Preparation Time: 20 mins
Cooking Time: 10 mins
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