Serve these Crunchy Creole Salmon Sweet Potato Bites as a nice little starter with some bubbles & beer or gobble them up with a simple artisan salad. They’re crispy, a little spicy, inexpensive & simple to make. Oh & they’re served with a creamy, lemony horseradish sauce.
Coat anything in breadcrumbs, then cook until uber crunchy & I will eat it – ie: Rocky Mountain oysters also known as, bulls’ balls. I survived on those for a couple of months in Cody, Wyoming several years ago. They were deep-fried, these little chaps are not. I lightly coated a non-stick pan in olive oil & let them do their thing. Some got a little dark but it was a kitchen miracle I didn’t actually burn any of them. It’s been quite the week with my mum rushed to hospital two nights ago & my mother-in-law very ill in hospital. My husband has just left to go & see her, I feel this will be the last time. She won’t know he & his brother are there, sadly. Life, it goes on.
These crunchy bites are wholesome & simple. Needed today. So serve them on a little old board like I did here. Or if a little more decorum is more your style…
You might want to opt for some plates.
I like serving them on some brown paper covered in a bit of waxed paper, scattering some lemon wedges about, cracking open something cold to drink & letting everyone help themselves. These crunchy, sweet, hot bites are made for sharing. They’re addictive on their own or even just a squeeze of lemon juice but I served them with this deliciously easy mayo horseradish sauce…
And if you happen to be lucky enough to score leftovers, they’re just as good cold. Try them & let me know if you love them as much as we do in our house. Toodles, Lovoni xo. Oh & if you loooooove salmon as much as I do these days, then you’ll want to try Quick Asian Fishcakes or Smoked Salmon & Avocado Wasabi Bowl (soooooo yummy!!)
- LEMONY HORSERADISH DIPPING SAUCE
- 1/2 cup mayonnaise
- 2 tablespoons horseradish cream
- 2 tablespoons lemon juice
- SALMON & SWEET POTATO BITES
- 1 lb (453g) sweet potatoes, peeled & cut into chunks
- 1 tablespoon olive oil, plus extra
- pinch salt & pepper
- 1/2 cup diced onion
- 1 green bell pepper (capsicum), diced
- 1 jalapeno pepper, diced
- 2 garlic cloves, minced
- 1 1/2 tablespoons Creole seasoning
- 14 oz (398g) can wild salmon, drained
- 1/4 cup chopped fresh Italian parsley
- 3 eggs
- 1 2/3 cups seasoned panko breadcrumbs
- lemon wedges & chopped fresh parsley, to serve
- To make the sauce: Combine all ingredients in a small bowl; set aside in the fridge.
- To make the sweet potatoes: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Toss sweet potato with 1/2 tablespoon of olive oil & a pinch of salt & pepper. Roast for 25 to 30 minutes or until cooked & caramelized a little, stirring once during cooking. Tumble the sweet potato into a medium bowl & using a potato masher, mash until there are no large lumps.
- Heat the remaining oil in a large frying pan over medium-high heat. Cook onion, green pepper, jalapeno & garlic for 5 minutes, stirring occasionally, or until softened; add to sweet potato. Wipe out the frying pan & set aside for later.
- Add Creole seasoning, very well drained salmon (remove the bone if you want, it’s soft enough to mash though), parsley, 1 lightly beaten egg & 2/3 cup of breadcrumbs & stir until very well combined. Cover & refrigerate for 15 minutes. Roll the mixture into 16 balls, pressing the mixture together as you shape it (about a scant 1/4 cup). Place on a waxed paper-lined baking sheet & gently press down on each ball to make patties about 1/2 inch (12mm) thickness.
- Lightly beat the remaining eggs in a shallow bowl. Dip each patty in egg & remaining breadcrumbs.
- Drizzle some olive oil into the same frying & heat over medium-high. Cook patties in batches, about 5 minutes per side until browned. Remove to paper towel; keep warm in the oven (these are also delicious served cold). Serve sprinkled with dipping sauce. Garnish with parsley & lemon wedges if desired. Makes 16.