Salmon patties

Recipes / Fish

This light and lovely seafood dish is a flash in the pan, but will fast become a family favourite.

Recipe «Salmon patties» presented in category Recipes / Fish, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 4 sebago potatoes, peeled, coarsely chopped, 2 salmon fillets, cut into 1cm pieces, 1 tsp finely grated lemon rind, 2 tbsp coarsely chopped dill, 6 green onions, trimmed, thinly sliced , 1/2 cup plain flour, 3 eggs, lightly whisked, 1 1/2 cups packaged breadcrumbs , Vegetable oil, to shallow-fry, 1/2 cup mayonnaise, 1 tbsp lemon juice, 2 tbsp coarsely chopped capers, 4 small gherkins, finely chopped, Mixed salad leaves, to serve.

Ingredients:

  • 4 sebago potatoes, peeled, coarsely chopped 
  • 2 salmon fillets, cut into 1cm pieces 
  • 1 tsp finely grated lemon rind 
  • 2 tbsp coarsely chopped dill 
  • 6 green onions, trimmed, thinly sliced 
  • 1/2 cup plain flour 
  • 3 eggs, lightly whisked 
  • 1 1/2 cups packaged breadcrumbs 
  • Vegetable oil, to shallow-fry 
  • 1/2 cup mayonnaise 
  • 1 tbsp lemon juice 
  • 2 tbsp coarsely chopped capers 
  • 4 small gherkins, finely chopped 
  • Mixed salad leaves, to serve 

Instructions

  1. Place the potato in a large saucepan and cover with cold water. Place over high heat and bring to the boil. Reduce heat to medium and bring to a simmer. Cook for 10 minutes or until tender. Drain well. Use a fork to coarsely mash. Set aside for 10 minutes to cool slightly.
  2. Add the salmon, lemon rind, half the dill, half the green onions and 1 egg and stir to combine. Season with salt and pepper. Divide mixture into 8 even portions and shape into 6cm discs.
  3. Place the flour, remaining eggs and breadcrumbs in separate bowls. Dip a salmon cake into the flour to lightly dust. Dip in the egg then roll in breadcrumbs to coat. Place on a plate. Repeat with remaining salmon cakes.
  4. Heat the oil in a large frying pan over medium heat. Add half the salmon cakes and cook for 2-3 minutes each side or until golden brown and heated through. Transfer to a plate lined with paper towel. Repeat with remaining salmon cakes.
  5. Meanwhile, combine the mayonnaise, lemon juice, capers, gherkins, remaining dill and green onions in a small bowl.
  6. Divide salmon cakes among serving plates. Top with mayonnaise mixture. Serve immediately with mixed salad leaves.