750g orange sweet potato, peeled, chopped
415g can pink salmon, drained, mashed
2 tablespoons fresh dill sprigs
1 tablespoon finely grated lemon rind
2 1/2 tablespoons lemon juice
1/2 cup dried breadcrumbs
Olive oil cooking spray
2 medium zucchini, cut into thick matchsticks
1 small green capsicum, cut into thick matchsticks
1 small red capsicum, cut into thick matchsticks
150g green beans, trimmed
2/3 low fat plain yoghurt
2 tablespoons tomato sauce
Mixed leaves, to serve
- Preheat oven to 220C/200C fan-forced. Line 2 large baking trays with baking paper.
- Cook sweet potato in saucepan of boiling salted water, for 12 to 15 minutes or until tender (see note). Drain well. Transfer to a bowl. Mash until smooth. Add salmon, dill, lemon rind and 1½ tablespoons lemon juice. Season with salt and pepper. Mash together. Set aside for 5 minutes or until cool enough to handle. Shape 1/4 cup of mixture into an 8cm-long log shape. Repeat to make 12 croquettes. Roll in breadcrumbs to coat all over. Place on 1 of the prepared trays. Spray all over with olive oil.
- Place zucchini, capsicum and beans on remaining prepared tray. Spray with olive oil. Season with salt and pepper. Bake croquettes and vegetables together for 20 minutes, swapping trays and gently turning croquettes and vegetables halfway during cooking or until tender and starting to brown.
- Meanwhile, combine yoghurt, tomato sauce and remaining lemon juice in a bowl. 5 Serve croquettes with vegie fries, dipping sauce and mixed leaves.