Salmon and Sweet Potato Slices Recipe

How to make Salmon and Sweet Potato Slices

Method

  1. Preheat oven to 180°C (160°C fan-forced).
  2. Crack 3 eggs into a medium-sized mixing bowl and whisk.
  3. Wash egg shells under warm water and then bake in oven for 10 minutes or until free of moisture. Once dry, crush into a powder.
  4. Gently boil sweet potato in water until soft. Drain and mash.
  5. Mix all ingredients into a mixing bowl with eggs. Leave to rest for 10 minutes.
  6. Line baking tray with baking paper. Press the mix into tray and then bake for 30 minutes.
  7. Remove from oven. Leave to cool then cut into squares.

Recipe Tip: Can be stored in an airtight container in fridge, for up to 5 days. Or store in freezer for up to 3 months.