Salmon Patties - Bunuru Recipe

Noonga SeasonsRecipes
Written By Kayla Sharpe

A Recipe for Bunuru Season - Second Summer.

Bunuru is a physically and energetically hot and fiery season, with an ‘up and out energy’. The cardiovascular system, liver and gall bladder need to be supported during Bunuru, and heat needs to be expelled from the body during this time.

Traditionally during Bunuru seafood became a major focus in the diet, with tribes moving towards water bodies and following annual migration patterns. A prized catch was salmon (nyari), which can be found in the cooler southern waters of Western Australia.

Salmon is a wonderful food to support the cardiovascular system due to the rich omega-3 fatty acid content. Salmon is anti-inflammatory which supports liver health and helps to reverse Non-alcoholic Fatty Liver Disease. Being a cold water fish, energetically it opposes the heat of Bunuru season and helps expel this heat from the body.

INGREDIENTS

  • 500gm sweet potato, cubed.

  • 1 x 415gm tin of John West wild caught Alaskan Salmon, drained.

  • 1 C fresh breadcrumbs (I like using sourdough)

  • 1 egg.

  • 1/4 C finely chopped dill.

  • Olive oil for cooking.

METHOD

  • Steam sweet potato for 15 minutes until tender.

  • Transfer sweet potato to bowl and mash. Add fresh breadcrumbs, egg, salmon, chopped dill and season with salt and pepper.

  • Stir to combine, divide into 10 equal portions and shape into patties.

  • Heat oil in a pan over medium heat and cook patties until golden on each side.

  • And voilà, a delicious healthy salmon patty perfect for Bunuru season.

TIP

  • These patties are prefect for kids and support mood and brain development.

  • Freeze uncooked patties for up to 1 month. Defrost when ready to eat, cook and serve is a fresh salad.

Kayla Sharpe
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Bunuru Season - Second Summer