Salmon & Sweet Potato Patties

Ingredients

• 17 1/2 oz (500 g) sweet potato
• 15 oz (420 g) canned salmon
• 2 large (100 g) eggs
• 1 1/2 oz (40 g) scallions, sliced
• 2 tbsp (6 g) fresh dill
• 2 1/2 oz (70 g) rolled oats
• 1 tbsp (15 ml) extra-virgin olive oil
• 10 1/2 oz (300 g) plain Greek yogurt, 0%
• 2 tbsp (30 ml) lemon juice
• 3 1/2 oz (100 g) arugula

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Method

1. Heat oven to 400°F (200°C). Prick sweet potato; microwave 10 minutes until soft; scoop and mash flesh.
2. Drain and flake the salmon, then mix with the mash, eggs, scallions, half the dill and oats. Form 8 patties 3/4 inch (2 cm) thick; chill 20 minutes.
3. Brown in olive oil 2 minutes a side over medium heat; bake on tray 15 minutes until hot through.
4. Beat remaining dill and lemon juice into yogurt for a sauce; serve two patties on arugula. Keeps three days; freezes three months.