Salmon & corn patties
- 09.03.2017
- 477
Mash, canned fish and a flavoursome mix of vegies makes for great-tasting patties.
Recipe «Salmon & corn 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: 600g sebago potatoes, peeled, coarsely chopped, 2 1/2 tbsp olive oil, 1 small red capsicum, halved, deseeded, finely chopped, 185g fresh corn kernels, 3 shallots, ends trimmed, thinly sliced , 1 x 415g can red salmon, drained, skin and bones removed, flaked, 1 egg, lightly whisked, 45g dried breadcrumbs , Mixed salad leaves, to serve, 1 small avocado, halved, stone removed, peeled, finely chopped, 1 large tomato, halved, deseeded, finely chopped, 2 tbsp chopped fresh coriander, 1 tbsp fresh lime juice, 2 tsp olive oil, Salt, to season.
Ingredients:
- 600g sebago potatoes, peeled, coarsely chopped
- 2 1/2 tbsp olive oil
- 1 small red capsicum, halved, deseeded, finely chopped
- 185g fresh corn kernels
- 3 shallots, ends trimmed, thinly sliced
- 1 x 415g can red salmon, drained, skin and bones removed, flaked
- 1 egg, lightly whisked
- 45g dried breadcrumbs
- Mixed salad leaves, to serve
- 1 small avocado, halved, stone removed, peeled, finely chopped
- 1 large tomato, halved, deseeded, finely chopped
- 2 tbsp chopped fresh coriander
- 1 tbsp fresh lime juice
- 2 tsp olive oil
- Salt, to season
Instructions
- Cook the potato in a steamer basket over a saucepan of simmering water, covered, for 12 minutes or until tender. Transfer to a large bowl. Use a potato masher to mash until smooth.
- Meanwhile, heat 2 teaspoons of oil in a large non-stick frying pan over medium heat. Add the capsicum and corn and cook, stirring occasionally, for 5 minutes or until the capsicum is soft. Stir in the shallot.
- Add the capsicum mixture, salmon and egg to the potato. Season with salt and pepper. Stir until well combined. Divide the mixture into 8 equal portions. Shape each portion into a 2cm-thick patty. Place the breadcrumbs on a plate. Add 1 patty to the breadcrumbs and press firmly to coat. Transfer to a large plate. Repeat with remaining patties and breadcrumbs. Cover and place in the fridge for 30 minutes to chill.
- Wipe the frying pan clean with paper towel. Heat the remaining oil in the pan over medium-high heat. Add half the patties and cook for 3 minutes each side or until golden. Transfer to a plate lined with paper towel. Repeat with remaining patties. (To freeze, see note.)
- To make the avocado & tomato salsa, place the avocado, tomato, coriander, lime juice and oil in a small bowl and gently toss until just combined.
- Divide the patties among serving plates. Spoon over the avocado & tomato salsa. Season with salt and pepper. Serve with mixed salad leaves.