Salmon and Sweet Potato Burgers

I'm not sure about you, but this year I have decided to stop eating farmed salmon (which is what is sold primarily in Australia). The reason being is that it can contain higher levels of toxins, antibiotics, and artificial additives, had unethical farming practices, and often a less healthy omega-3 balance than wild-caught fish.

Anyway, I miss it!! Plus I really want to include fish at least a couple of times a week in my diet as it's a great lean protein and has the omega 3 benefits with some varieties of fish. So one way I do this is include these burgers on regular rotation. They are made with wild-caught Alaskan salmon and the bonus is you can have all these ingredients on hand in the pantry ready to go, plus they are quick and easy to make and freeze well. 

1 large sweet potato (peeled and cubed)
1 large can (415g) wild pink salmon, drained
1/3 cup almond meal (or flour)
3 spring onions, chopped
1 egg, beaten
1/2 tsp oregano
1/2 tsp paprika
1/4 tsp sea salt

Step 1
Peel sweet potato, chop into cubes and steam until cooked.
Step 2
While sweet potato is cooking, combine all other ingredients in a bowl.
Step 3
When sweet potato is cooked, mash and add to the bowl with other ingredients, and combine well. You may need to add some extra almond meal or flour depending how wet the mix is. 
Step 4
Shape into patties and either panfry in a little extra virgin olive oil, or bake in a 220 degree oven for 20mins (turn once whilst cooking).