Salmon patties

title="Salmon patties"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Salmon-patties.jpg" srcset="https://img.taste.com.au/xIYmx-BF/w720-h480-cfill-q80/taste/2016/11/salmon-patties-79611-1.jpeg 720w, https://img.taste.com.au/qXsLb37X/w643-h428-cfill-q90/taste/2016/11/salmon-patties-79611-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Salmon patties"
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(13) Rate it

• 0:20 Prep


• 0:25 Cook


• 
  4 Servings


• Capable cooks

This light and lovely seafood dish is a flash in the pan, but will fast become a family favourite.

Featured in
Quick meals, Picnic recipes

Ingredients

• 4 (about 800g) sebago potatoes, peeled, coarsely chopped


• 2 (about 500g) salmon fillets, cut into 1cm pieces


• 1 teaspoon finely grated lemon rind


• 2 tablespoons coarsely chopped dill


• 6 green onions, trimmed, thinly sliced


• 1/2 cup (75g) plain flour


• 3 eggs, lightly whisked


• 1 1/2 cups (135g) packaged breadcrumbs


• Vegetable oil, to shallow-fry


• 1/2 cup (125g) mayonnaise


• 1 tablespoon lemon juice


• 2 tablespoons coarsely chopped capers


• 4 small gherkins, finely chopped


• Mixed salad leaves, to serve

Method

• 
  
  
  Step 1
  
  
  
  
  Place the potato in a large saucepan and cover with cold water. Place over high heat and bring to the boil. Reduce heat to medium and bring to a simmer. Cook for 10 minutes or until tender. Drain well. Use a fork to coarsely mash. Set aside for 10 minutes to cool slightly.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Add the salmon, lemon rind, half the dill, half the green onions and 1 egg and stir to combine. Season with salt and pepper. Divide mixture into 8 even portions and shape into 6cm discs.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Place the flour, remaining eggs and breadcrumbs in separate bowls. Dip a salmon cake into the flour to lightly dust. Dip in the egg then roll in breadcrumbs to coat. Place on a plate. Repeat with remaining salmon cakes.
  
  
  

  
  

  
  



• 
  
  
  Step 4
  
  
  
  
  Heat the oil in a large frying pan over medium heat. Add half the salmon cakes and cook for 2-3 minutes each side or until golden brown and heated through. Transfer to a plate lined with paper towel. Repeat with remaining salmon cakes.
  
  
  


• 
  
  
  Step 5
  
  
  
  
  Meanwhile, combine the mayonnaise, lemon juice, capers, gherkins, remaining dill and green onions in a small bowl.
  
  
  


• 
  
  
  Step 6
  
  
  
  
  Divide salmon cakes among serving plates. Top with mayonnaise mixture. Serve immediately with mixed salad leaves.
  
  
  

Nutrition

• 3479 kj

  Energy




• 33g

  Fat Total




• 7g

  Saturated Fat




• 9g

  Fibre




• 49g

  Protein




• 253mg

  Cholesterol




• 739.27mg

  Sodium




• 20g

  Carbs (sugar)




• 79g

  Carbs (total)

All nutrition values are per serve

• Author: Sarah Hobbs


• Image credit: Rob Palmer


• Publication: Notebook:

Source: taste.com.au