What I love about these patties is that they are secretly packed with nutrition. Wild-caught salmon is very high in beneficial Omega 3 fatty acids which help to reduce inflammation in the body. Red potatoes are a delicious lower carb potato. The secret part is the resistant starch that is created when you cook and cool the potatoes first.
What is Resistant Starch?
Resistant starch is a type of starch that is resistant to digestion. It passes through the digestive tract straight to the colon where it feeds the good bacteria. And the more good bacteria we have, the better. Another benefit of resistant starch is that it doesn’t create spikes in insulin and blood glucose levels and as a result it can make you feel fuller for longer.
Potatoes that have been cooked and then cooled become a source of resistant starch. The same is true of white rice that has been cooked and and left to cool, it becomes a source of resistant starch and the carb load is lowered.
When cooking rice for the family I try and remember to cook it up in the morning and leave it to cool, it can then be reheated in the evening. Reheating doesn’t affect the resistant starch content.
It’s a great way to improve the health benefits of white rice and potatoes. So on to the recipe!
Red Potato and Wild Salmon Patties
1.5 kg of Organic Red Potato
315 grams (approx) of Canned Wild Salmon
Herbs—coriander, basil, mint or rosemary
Pepper and salt
- Prepare the potato the night or morning before. Peel the potatoes and dice into small cubes, boil until just tender. If the potato is too soft and mushy the patties aren’t as easy to work with.
- Leave the boiled potato to cool on the kitchen bench and then transfer to the fridge.
- To make the patties gently mash the cooled potato. In a large bowl combine the mashed potato, the canned wild salmon, herbs and salt and pepper. Mix well and shape into patties.
- If you have time put the patties back into the fridge to firm up even further.
- Gently fry the patties over a medium heat. I like to fry them a little first and then transfer them to an oven tray lined with baking paper. I then leave them in a moderate oven to crisp up while I prepare the rest of dinner.
- These patties are great reheated the next morning for breakfast, served with scrambled eggs and avocado.
- Makes approx 20 medium patties