Sweet Potato Patties with Smoked Salmon & Creamy Greek Salad

Directions

1. Whisk the egg in a medium bowl.
2. Wash, peel, and coarsely grate the sweet potatoes, then squeeze out the excess moisture and add to the bowl with the egg.
3. Peel and mince the shallot, then stir it in with flour, salt, and pepper until the mixture is cohesive.
4. Heat a large skillet over medium-high heat and swirl in a little oil to coat the bottom.
5. Form patties using a ¼ cup of the potato mixture, press to about ½ inch thick, and cook in batches until golden and cooked through, flipping once (about 6–8 minutes). Remove to a paper towel–lined plate.
6. Meanwhile, prep the dill; strip the leaves from the stems, mince, and place in a medium bowl.
7. In the bowl, whisk together yogurt, feta, vinegar, capers, and honey with the minced dill to make the dressing.
8. Halve the olives and add to the dressing, stirring to combine.
9. Halve the grape tomatoes and add them to the dressing bowl.
10. Trim the cucumber, quarter it lengthwise, then slice into ¼-inch pieces and add to the salad bowl; toss to combine.
11. To serve, divide the patties and smoked salmon between plates and top with a portion of salad.