Salmon and sweet potato croquettes with green salad

Ingredients

For 1 serving

• Canned salmon110 g
• Sweet potatoes180 g
• Eggs0.5
• Breadcrumbs15 g
• Mixed salad greens80 g
• Dill3 g
• Extra virgin olive oil10 g
• Lemon juiceto taste
• Saltto taste
• Black pepperto taste

Contains: gluten, eggs, fish,

In season: October – March

Method

1. Bring two fingers of water to the boil in a pan fitted with a steamer basket. Peel the sweet potatoes and cut them into roughly 2 cm cubes.
2. Steam them, covered, for 15 minutes, until very tender; mash with a fork and leave to cool slightly.
3. Meanwhile preheat a conventional oven to 200 °C and grease a baking tray with half the oil. Drain the tinned salmon, remove skin and bones and flake it; chop the dill.
4. Add the salmon, beaten egg, dill, salt and pepper to the sweet potato mash. Shape 4 croquettes, roll them in the breadcrumbs and lay them in the tray.
5. Bake for 18 minutes, turning halfway, until golden and crisp outside.
6. Wash and dry the mixed salad, dress it with the remaining oil, lemon juice and a pinch of salt and serve with the croquettes.