Salmon patties with aioli

title="Salmon patties with aioli"
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• 0:50 Prep


• 0:30 Cook


• 
  4 Servings


• Capable cooks

Featured in
Main recipes, Salmon recipes

Ingredients

• 500g brushed (Sebago) potatoes, peeled, chopped


• 415g can red salmon, drained, skin and bones removed, flaked


• 2 tablespoons drained capers, finely chopped


• 2 shallots, finely chopped


• 1 egg, lightly whisked


• 1/3 cup (30g) purchased dry breadcrumbs


• Salt and freshly ground pepper, to season


• 2 tablespoons olive oil


• Purchased dry breadcrumbs, extra, to coat


• 80g pkt Fresh salad


• 2 Lebanese cucumbers, peeled into ribbons


• Lemon wedges, to serve


• 2 tablespoons Neil Perry aioli dressing

Method

• 
  
  
  Step 1
  
  
  
  
  Cook the potatoes in a saucepan of boiling water until tender. Drain well. Mash. Cool slightly.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Place the mashed potato, salmon, capers, shallots, egg and breadcrumbs in a bowl. Use clean hands to mix until well combined. Season well with salt and pepper. Divide the mixture into 8 patties. Put on a plate and refrigerate for 30 minutes.
  
  
  

  
  

  
  



• 
  
  
  Step 3
  
  
  
  
  Heat the oil in a large non-stick frying pan over a medium heat. Coat the patties in a thin layer of extra breadcrumbs. Add patties to pan and cook for 2-3 minutes each side or until golden brown. Combine the salad leaves and cucumber.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  Serve the salmon cakes with the salad and the lemon wedges. Drizzle with aioli dressing.
  
  
  

• Low carb


• Low kilojoule


• Lower gi

Nutrition

• 1920 kj

  Energy




• 28g

  Fat Total




• 5.5g

  Saturated Fat









• 25g

  Carbs (total)

All nutrition values are per serve

• Author: Alison Roberts


• Image credit: Sue Ferris


• Publication: Fresh Living

Source: taste.com.au