Salmon patties with minted yoghurt

Cooking Fish Salmon patties with minted yoghurt

With old and new flavours, this meal makes life easier for parents, and yummier for the kids.

Lables: Peanut free Shellfish free Tree nut free
  1. Preheat oven to 180°C/160°C fan-forced. Grease a large baking tray. Place potatoes in a large saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to low. Simmer for 10 to 12 minutes or until tender. Drain. Place in a large bowl. Mash. Cool completely.
  2. Add salmon, corn, chives, parsley and lemon rind to potato. Stir to combine. Use 1/3 cup mixture at a time to make 8 patties.
  3. Place flour on a plate. Place breadcrumbs on a plate. Whisk egg and milk together in a shallow dish. Coat 1 patty in flour, shaking off excess. Dip in egg mixture. Coat in breadcrumbs. Place on prepared tray. Repeat with remaining patties, flour, egg mixture and breadcrumbs. Spray patties with oil. Bake for 25 to 30 minutes, turning halfway through cooking, or until golden.
  4. Meanwhile, make minted yoghurt Place yoghurt in a bowl. Add mint and cucumber. Season with salt and pepper. Stir to combine.

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500g desiree potatoes, peeled, chopped
415g can red salmon, drained, skin and bones removed, flaked
125g can corn kernels, drained, rinsed
2 tbsp finely chopped fresh chives
2 tbsp finely chopped fresh flat-leaf parsley leaves
1 tsp finely grated lemon rind
1/3 cup plain flour
3/4 cup dry breadcrumbs
1 egg
1 tbsp milk
Olive oil cooking spray
Mixed salad leaves, to serve
1/2 cup Tamar Valley Greek Style Yoghurt
1 tbsp chopped fresh mint leaves
1 small Lebanese cucumber, deseeded, cut into 5mm cubes

Adv

Autors
Preparation time
50
Cooking time
45
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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