I’ve been 18 for ten days now aaand I’m already done adulting… all this student loan/health insurance/knowing what you want to do with your life stuff is way too serious for me considering I still feel approximately five years old and I’m wearing fuzzy Christmas socks in October.
But heeey, eating birthday cake for practically three days straight + driving lessons(!!) + being able to vote 💁
I mean, I may not have my life together but I definitely have my lunch together. That has to count for something.
I love the salmon/sweet potato combo and it’s even better as a burger – super fast, super easy and full of great ingredients, they get a delicious kick of flavour from the chili and parsley. And that cucumber salad, crunchy, fresh and tossed with a vibrant lemony dressing, is seriously the perfect accompaniment.
Just look at that perfect bite! I should really stop writing these posts after I’ve already eaten all the food… note to self: make these for dinner.
Laziness tip: these freeze + reheat super well so they’re great to keep stashed away for future days where you don’t feel like cooking! Just keep them uncooked in an airtight container individually wrapped in cling film, take them out as you need them and let them defrost for an hour or two then fry as usual.
- 2 large sweet potatoes, peeled and shredded with a box grater
- 2 eggs, beaten
- 2 tins of boneless, skinless salmon (about 300g total)
- a big pinch of salt and pepper (I like lots of pepper)
- 3 spring onions, finely chopped
- 1 red pepper, deseeded and chopped
- 1/2 an onion, finely chopped
- a handful of fresh parsley, chopped
- 1/2 tsp oregano
- 1/2 tsp garlic powder
- 1/2 tsp red chili flakes or mild chili powder
- 1 tbsp coconut flour
- 1/4 cup olive oil
- 1 large cucumber, spiralised or thinly sliced
- 2 bell peppers, deseeded and thinly chopped
- 1 red onion, thinly chopped
- 200g cherry tomatoes, halved
- a good pinch of salt and pepper
- a small handful of fresh dill and parsley, chopped
- a good squeeze of lemon juice
- 1 tbsp olive oil
- Squeeze as much liquid out of the sweet potatoes as possible. Transfer them to a large bowl then add in the rest of the ingredients and mix everything together very well. Form into 1.5-inch patties, then flatten them slightly - you should be able to make about 8 to 10. If the mixture isn't staying together, add a little more coconut flour until it becomes easier to handle.
- Heat the olive oil in a frying pan over medium-high heat, then add four patties at a time and cook for 3-5 minutes a side until golden brown. Serve immediately with the cucumber salad (see below).
- Mix together all the ingredients at the last minute and toss well to dress the salad with the lemon juice and olive oil.