500g (1 lb) sweet potato, peeled & cut into bite-sized pieces
1 tbsp vegetable oil, plus 2 tbsp extra
1 small onion, diced
250g (8.8 oz) piece salmon, cut into small bite-sized chunks
1 tbsp soy sauce
¼ cup finely sliced spring onion
2 cups panko breadcrumbs
1 cup plain flour
2 eggs, lightly whisked
sweet chilli sauce and/or mayonnaise to serve
Cook the sweet potato in boiling salted water for 10-15 minutes or until tender.
In the meantime, heat 1 tablespoon of vegetable oil in a large frying pan over medium-high heat. Add the onions and season with salt. Cook, stirring every so often, for 10 minutes or until the onion is soft and translucent. Add the salmon and cook for 2-3 minutes or until just cooked through. Add the soy sauce and stir-fry until the soy sauce has evaporated. Transfer the salmon mixture to a large bowl. Add the cooked and drain sweet potato to the same bowl. Use a wooden spoon to roughly mash the mixture.
Onto a baking tray lined with baking paper, spread the mixture out into a 3cm high rough rectangular shape. Refrigerate for 45 minutes to an hour to allow the mixture to cool down and firm up.
In the meantime, heat the remaining 2 tablespoons of oil in a wok or frying pan over medium-high heat. Add the panko breadcrumbs and stir-fry until golden brown. Transfer to a large plate or tray.
Preheat oven to 180°C/360°C.
When the sweet potato is cool, use a butter knife to cut the slab into roughly 30 pieces. Place the flour and eggs into separate large bowls or trays. Scoop up a piece of the mixture and drop it into the flour. Use your hands to shape it into a rough cylinder. Then drop it into the egg. Use 2 forks to coat all over with the egg. Then drop the piece into the breadcrumbs and use your hands to form a cylinder or croquette shape. Place onto a baking tray lined with baking paper. Repeat with remaining mixture.
Bake for 10-15 minutes or until the crust is crispy. Serve with your choice of dipping sauces.