Peel and quarter the sweet potatoes.
Destalk and roughly chop the kale.
Trim and roughly chop the spring onions.
Destalk the thyme.
Peel, destem and crush the garlic.

Connect the Masher attachment to the Power Handle.
Fit the Chopper to the Chopper bowl.

Bring a saucepan of water to the boil.
Add sweet potatoes to the saucepan.
Cook on medium high heat for 8 minutes until tender.
Place a steamer basket on top of the saucepan.
Add salmon to the steamer basket, cover with a lid.
Cook for 3-4 minutes until almost cooked.
Remove the saucepan from the heat.
Set aside the steamed salmon.
Drain the sweet potatoes and cool under cold running water.
Pat dry the potatoes and transfer them into the mixing bowl.

 

Place the Masher into the mixing bowl.
Mash on low speed until smooth.
Remove the skin from the cooked salmon.
Flake the salmon with a fork and add to the mashed potatoes. 

Add kale into the Chopper bowl.
Attach the cover and connect the Power Handle.
Pulse on Turbo speed until finely chopped.
Add the chopped kale into the mixing bowl.

 

Add quinoa, spring onions, thyme, garlic and seasoning into the mixing bowl.
Mix until combined.
Take 3-4 tablespoons of the mixture and form into patties.

Add olive oil into the frying pan, place over a medium high heat.
Cook the patties for 3-4 minutes each side until crisp and golden brown.

 

To serve
Add the salmon burgers to the buns.
Garnish with tartar sauce and salad.
Serve with the lemon wedges.