Salmon & corn patties

Recipes / Fish

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.)
  5. 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.
  6. Divide the patties among serving plates. Spoon over the avocado & tomato salsa. Season with salt and pepper. Serve with mixed salad leaves.