Ingredients
3 cup mashed potato (750g potatoes)
415 gram can pink salmon, drained, flaked, bones and skin removed
4 spring onions, thinly sliced
1/3 bunch coriander, leaves picked, finely chopped, plus ½ cup extra
1/2 teaspoon ground coriander
1 1/2 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon lemon zest, finely grated
2/3 cup seasoned flour
2 eggs, whisked
2 cup panko breadcrumbs
1/2 cabbage, thinly sliced
1 fennel bulb, thinly sliced
1/4 cup lemon juice
vegetable oil for shallow-frying
aioli to serve
Method
1. In a large bowl, combine potato mash, salmon, onion, coriander, spices and zest. Season. Shape into 12 patties.
2. Coat each patty in flour, shaking off excess. Dip in egg, then breadcrumbs to coat. Transfer to a tray and chill for 30 minutes.
3. Combine cabbage, fennel, extra coriander and lemon juice. Season.
4. In a large frying pan, heat oil on high. Cook patties in three batches for 2-3 minutes each side, then drain on a paper towel. Serve with aioli.
Woman's Weekly Food
From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.
Recipe By:
Woman's Day (NZ edition)