Name: Salmon and dill patties
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 600 gram red rascal potatoes, peeled, chopped; 1 tablespoon oil; 1 red onion, finely chopped; 2 clove garlic, crushed; 415 gram can red or pink salmon, drained, flaked; 2 tablespoon chopped dill; 1 egg, lightly beaten, plus 1 extra beaten egg; 1 lemon, finely grated zest; 1/4 cup plain flour; 1/2 cup dry breadcrumbs; vegetable oil, for shallow-frying; steamed beans, steamed, to serve; lemon wedges, to serve

Ingredients

600 gram red rascal potatoes, peeled, chopped

1 tablespoon oil

1 red onion, finely chopped

2 clove garlic, crushed

415 gram can red or pink salmon, drained, flaked

2 tablespoon chopped dill

1 egg, lightly beaten, plus 1 extra beaten egg

1 lemon, finely grated zest

1/4 cup plain flour

1/2 cup dry breadcrumbs

vegetable oil, for shallow-frying

steamed beans, steamed, to serve

lemon wedges, to serve

Method

1.Place potatoes in large saucepan. Cover with water. Bring to boil, covered. Partially remove lid and cook 10-15 minutes, until very tender. Drain well. Transfer to a large bowl. Mash well and cool.

2.Meanwhile, heat oil in a large frying pan on high. Saute onion and garlic 3-4 minutes, until tender. Cool.

3.Add onion mixture, salmon, dill, egg and lemon zest to potatoes. Season to taste. Mix well.

4.Shape mixture into 8 flattened patties. Arrange on a tray. Chill 20 minutes, until firm.

5.Coat patties in flour, shaking off excess. Dip into extra egg and coat in breadcrumbs, pressing firmly.

6.Heat oil in same large frying pan on medium. Shallow-fry patties, in two batches, 4-5 minutes each side, until golden. Drain on paper towel. Serve with vegetables and lemon wedges.

Substitute dill with parsley, if preferred.
Note

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Ingredients

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