Salmon Patty Stacks with Sweet Potato Strings
2016-11-04 14:40:20
Serves 4
Healthy and delicious, these Salmon Patty Stacks are sure to please!
Sweet Potato Strings
- 1/2 medium sweet potato
- 1 tablespoon coconut oil, melted
- 1/4 teaspoon spicy curry powder
- 1/4 teaspoon Kosher salt
- 1/8 teaspoon freshly ground pepper
Salmon Patties
- 1 lb. salmon, skin & pin bones removed
- 1/3 cup Panko bread crumbs
- 2 tablespoons Parmesan cheese
- 2 tablespoons thai red curry paste
- 1 teaspoon fish sauce
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, minced
- 1 tablespoon coconut oil
Stacks
- 8 large leaves butter lettuce
- 1/2 English cucumber, sliced lengthwise into 1/2" strips
- 1/2 small mango, skin removed, sliced lengthwise into 1/2" strips
- 1/4 cup raw cashews, lightly toasted & chopped
- 4 ounces goat cheese, crumbled
- 3-4 radishes, thinly sliced
Yogurt Sauce
- 1 cup plain greek yogurt
- 2 tablespoons fresh mint, chopped
- 1/2 teaspoon Aleppo pepper flakes
- 1/2 lemon, juiced
- Kosher salt and freshly ground pepper, to taste
Instructions
- In a small bowl mix together the yogurt, mint, pepper flakes, lemon juice, salt and pepper. Cover and place in the fridge until ready to serve.
- Preheat the oven to 400°. Slice the sweet potatoes into 1/8 inch thick strips or use a mandolin slicer with a 3/16" julienne blade and do the same. Place the potatoes in a bowl toss them with the melted coconut oil, curry powder, salt and pepper. Toss well. Divide the potatoes between two parchment covered baking sheets. Bake for 15 minutes, toss, and then bake another 15-25 minutes more or until just beginning to brown & crisp on the edges. Remove to a paper towel covered plate.
- Meanwhile add the salmon to the bowl of a food processor and pulse until it’s somewhat ground. You can also chop the salmon very finely with a sharp knife. Remove and add the chopped salmon to a bowl with the Panko bread crumbs, parmesan, thai red curry paste, fish sauce, ginger and garlic. Mix with a spoon until just combined. Form into 4 equally sized burgers. Heat a skillet over medium-high heat with a tablespoon of coconut oil. Cook burgers on each side until golden, about 3-4 minutes per side.
- To assemble the wraps place each salmon patty on a couple leaves of lettuce. Add a dollop of the minted yogurt, a few slices of cucumber + mango. Top with the crispy sweet potato strings, a sprinkle of crumbled goat cheese and a few chopped cashews. Scatter some sliced radishes around the plate.
Notes
- You can prepare the sauce, toppings (except the sweet potato strings) and salmon patties several hours ahead. Keep refrigerated until ready to use.
- To make as a starter, use smaller lettuce leaves from the inner part of the head and make mini patties.
Adapted from Half Baked Harvest
Adapted from Half Baked Harvest
Delish-dish blog https://www.delish-dish.com/