Sweet potato salmon cookies

Ingredients for 2 servings:

• 250 g salmon fillet(s)
• 250 g sweet potato(s), 250 – 300 g
• 1 tbsp butter
• 2 tbsp crème fraîche, approx.
• 1 tsp salt, approx.
• n. B. Pepper, freshly ground
• 3 spring onions, the light parts
• 1 tsp dill tips, dried or freshly chopped dill
• 1 chili pepper(s), medium hot
• 1 small egg(s), size XS or a pullet egg
• 3 tbsp, heaped flour, approx. 3 – 4 tbsp
• Oil or coconut fat

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 25 minutes

Salmon and sweet potato patties

Steam the fish fillet in water or cook in the oven, then drain and let cool. Finely dice the spring onions. Deseed the chili pepper if desired, remove the skin, and finely chop the pepper. Wash the sweet potato, pierce it all over with a fork, and wrap it in kitchen paper. Moisten the kitchen paper and cook the potato on a plate in the microwave at 800 watts for about 8 minutes, turning once or twice. Remove the paper, halve the potato, scrape out the excess moisture with a spoon, and place it on a deep plate. Mash the potato with a fork and mix with the butter, crème fraîche, salt, pepper, chili, and diced spring onions. Add the shredded salmon, egg, and flour, and mash everything with a fork. Let the batter rest for about 30 minutes. Add a little more flour if necessary. Heat oil or coconut oil in a non-stick pan. With moistened hands, divide the dough into approximately 6 portions and form them into dumplings. Place them in the hot oil, flatten slightly, and fry for approximately 10-15 minutes, carefully turning them once or twice. Don’t add too much flour; the dough will be moist and quite soft. Be careful when turning them the first time so the patties don’t fall apart. They will become more stable during frying. This serves 2-3 people, depending on your appetite. Serve with a salad, such as mango and tomato salad, and/or a yogurt dip.