2
Ingredients
3 cups mashed potato, room temperature
415 g can pink salmon, drained
2 spring onions, finely chopped
1 tablespoon chopped fresh flat-leaf parsley
2 eggs, lightly beaten
1 teaspoon salt freshly ground black pepper
½ cup bread crumbs or plain flour
2 tablespoons olive oil
Method:
1. In a bowl, mix the mashed potato, salmon, spring onions, parsley, eggs, salt and pepper until thoroughly combined.
2. Shape into patties using a ½ cup measure—this will ensure the patties are all the same shape and size. Place on a tray lined with plastic wrap and rest in the fridge for at least 1 hour to allow the mixture to set before cooking.
3. When ready to cook, dip each patty in bread crumbs or flour.
4. Heat the oil in a frying pan over medium heat, add the salmon patties and cook until golden brown, flip and repeat on the other side.
HINTS AND TIPS:
* You will need—cutting board, cook’s knife, 2 bowls, frying pan, cup and spoon measures.
* This recipe yields about 12 small patties.
* Serve salmon patties with a simple green salad and mayonnaise.
* To make salmon croquettes—roll the mixture into small log shapes, dip in plain flour, then dip in beaten egg and roll in dried bread crumbs. Set on a tray until all are done. Leave in the fridge for 1 hour or so before deep-frying. If you’re not comfortable with deep-frying, then shallow-fry in plenty of butter. Great as finger food served with a tartare sauce or a simple mayonnaise.
* Try adding ½ cup corn kernels and ½ cup frozen peas to the mixture.
* Use leftover roasted vegetables from the previous night’s roast instead of the mashed potato. It will add an extra richness to the patties and is an alternative to making bubble-and-squeak.
* As a healthy option, place the patties on a baking tray lined with baking paper and bake in the oven at 220ºC for 10–15 minutes or until hot. This way you avoid the excess oil or butter and make the most of the omega 3 from the salmon.
* As a cocktail food, halve the size of the patties, fry as per recipe and top each with a dollop of sour cream and a sprig of dill.
