Name: Salmon patties with citrus mayo
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: 400 gram kumara, cut into 2cm pieces; 415 gram can pink salmon, drained, flaked; 3 green onions, thinly sliced; 1 clove garlic, crushed; 2 eggs; 1/3 cup plain flour; 2/3 cup packaged dried breadcrumbs; vegetable oil, to shallow-fry; 1/3 cup egg mayonnaise; 1 teaspoon finely grated lemon zest; 2 teaspoon lemon juice; steamed zucchini and green beans, to serve

Ingredients

400 gram kumara, cut into 2cm pieces

415 gram can pink salmon, drained, flaked

3 green onions, thinly sliced

1 clove garlic, crushed

2 eggs

1/3 cup plain flour

2/3 cup packaged dried breadcrumbs

vegetable oil, to shallow-fry

1/3 cup egg mayonnaise

1 teaspoon finely grated lemon zest

2 teaspoon lemon juice

steamed zucchini and green beans, to serve

Method

1.Cook kumara in a steaming basket over a saucepan of boiling water for 10 minutes or until tender. Drain; cool slightly. Place in a large bowl; mash roughly. Add salmon, onion and garlic. Season with salt and pepper, stir to combine. Shape mixture into 8 patties.

2.Whisk eggs in a shallow bowl. Place flour and breadcrumbs on separate plates. Dust patties with flour. Dip in egg, then in breadcrumbs to coat. Place on a plate. Cover with plastic food wrap: chill for 15 minutes.

3.Pour oil into a large, deep frying pan to 2cm deep. Heat over moderate heat (oil is ready when a cube of bread crisps quickly without absorbing oil). Shallow-fry patties, in batches, for 2 minutes each side or until golden brown and heated. Drain patties on paper towels.

4.Combine mayonnaise, zest and juice in a small bowl. Spoon vegetables onto plates. Top with patties and mayonnaise, then serve at once.

Make a double batch of patties, then freeze half for another meal. Drizzle with sweet chilli sauce instead of mayo, if you like.
Note

Woman's Weekly Food

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