This low fat salmon and potato patty recipe is definitely one worth breaking out for warmer weather. The crunchy breadcrumb coating adds texture and the mango side salad brings all the freshness you need.
- Place potatoes in large saucepan of water. Cover. Bring to the boil over high heat.
- Reduce heat to medium. Boil for 12 to 15 minutes or until almost tender. Drain. Rinse under cold water. Drain well.
- Place potato in a large bowl. Roughly mash with the back of a spoon.
- Drain salmon. Remove and discard bones. Roughly flake. Add to potato. Add the egg, green onion, flour, dill, curry powder and salt. Season with pepper. Mix until just combined. Shape 1/4 cup mixture into a patty. Repeat with remaining mixture. Toss patties in breadcrumbs to coat.
- Heat oil in a large frying pan over medium-high heat. Cook patties, in 2 batches, for 2 minutes each side or until golden and heated through. Drain on paper towel.
- Meanwhile, toss rocket, mango, cucumber and red onion in a bowl. Drizzle with dressing. Serve patties with salad.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set