Yields4 Servings
 600 g mashed potatoes
 1 tbsp veg oil
 1 medium onion finely chopped
 2garlic cloves, crushed
 415 g can pink salmon, drained and flaked
 2 tsps finely grated lemon rind
 2 tbsps chopped parsley
 1 egg lightly beaten
 2 tbsps flour
 1 egg lightly beaten – extra
 50 g dried breadcrumbs
 Veg oil for frying
For the lemon mayonnaise:
 ½ Cup mayonnaise
 2 tsps finely grated lemon rind

Heat 1 tbsp oil in a frying pan and cook the onion and garlic until soft. Combine with the potatoes, salmon, parsley and egg in a medium bowl. Using hands, shape the mixture into 8 patties, place on a tray and refrigerate for at least 30 minutes. Coat the patties in flour, shaking off excess. Dip in extra egg and coat in breadcrumbs. Heat the extra oil in a large frying pan; shallow fry the patties until well cooked and browned on both sides; drain on absorbent paper. Serve the patties with mayonnaise mixed with lemon rind, together with a green salad.

Shopping cart


No products in the cart.

Continue Shopping