Salmon & corn cakes

Combine mashed potato and canned salmon to make these family friendly patties.

Recipe «Salmon & corn cakes» presented in category Recipes / Fish, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 475g mashed potato, 1 corn cob, kernels removed, 210g John West salmon red, medium, drained, flaked, 1/4 cup chopped fresh continental parsley, 1 cup purchased dried breadcrumbs , 1 egg, Canola oil, to shallow frying, Trident sweet chilli sauce, to serve , Red or green coral lettuces, torn, washed, to serve, Lemon wedges, to serve.

Ingredients:

• 475g mashed potato 
• 1 corn cob, kernels removed 
• 210g John West salmon red, medium, drained, flaked 
• 1/4 cup chopped fresh continental parsley 
• 1 cup purchased dried breadcrumbs 
• 1 egg 
• Canola oil, to shallow frying 
• Trident sweet chilli sauce, to serve 
• Red or green coral lettuces, torn, washed, to serve 
• Lemon wedges, to serve 

Instructions

1. Place the mashed potato, corn, salmon, parsley, breadcrumbs and egg in a bowl. Use your hands to mix until well combined. Shape 1/4 cup of the mixture into a patty. Put on a plate. Repeat to make 12 patties. Refrigerate for 30 minutes.
2. Heat the oil in a large non-stick frying pan over a medium-high heat. Add half the salmon and corn patties and cook for 2-3 minutes on each side or until golden brown. Transfer to a plate. Repeat with the remaining patties.
3. Serve with sweet chilli sauce, lettuce leaves and lemon wedges.