Salmon patties with lemon and herb mayonnaise

Recipes / Fish

Create a meal with a some well-chosen staples from the pantry and a few extras!

Recipe «Salmon patties with lemon and herb mayonnaise» presented in category Recipes / Fish, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 500g pontiac potatoes, peeled, chopped, 415g can pink salmon, drained, skin and bones removed, flaked, 2 green onions, thinly sliced, 1 tbsp chopped fresh flat-leaf parsley leaves, 1 egg, lightly beaten , 2 tbsp milk, 1/4 cup plain flour, 1 cup dried breadcrumbs , 2 tbsp olive oil, 1/2 cup whole-egg mayonnaise, 1 tsp finely grated lemon rind, 2 tsp lemon juice, 1 tbsp chopped fresh basil leaves, 1 tbsp chopped fresh dill, Salad leaves, to serve.

Ingredients:

  • 500g pontiac potatoes, peeled, chopped 
  • 415g can pink salmon, drained, skin and bones removed, flaked 
  • 2 green onions, thinly sliced 
  • 1 tbsp chopped fresh flat-leaf parsley leaves 
  • 1 egg, lightly beaten 
  • 2 tbsp milk 
  • 1/4 cup plain flour 
  • 1 cup dried breadcrumbs 
  • 2 tbsp olive oil 
  • 1/2 cup whole-egg mayonnaise 
  • 1 tsp finely grated lemon rind 
  • 2 tsp lemon juice 
  • 1 tbsp chopped fresh basil leaves 
  • 1 tbsp chopped fresh dill 
  • Salad leaves, to serve 

Instructions

  1. Make Lemon and herb mayonnaise: Combine mayonnaise, lemon rind, lemon juice, basil and dill in a bowl. Cover. Refrigerate until required.
  2. Place potato in a large saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Cook, uncovered, for 12 to 15 minutes or until tender. Drain. Transfer to a large bowl. Roughly mash. Cool for 5 minutes.
  3. Add salmon, onion and parsley to potato. Stir to combine. Using 1/3 cup mixture at a time, shape into 8 patties.
  4. Whisk egg and milk together in a shallow bowl. Place flour on a plate. Place breadcrumbs on a plate. Toss 1 patty in flour. Gently dip into egg mixture. Coat in breadcrumbs. Place on a plate. Repeat with remaining patties, flour, egg mixture and breadcrumbs. Cover. Refrigerate for 10 to 15 minutes or until firm.
  5. Heat oil in a large frying pan over medium heat. Cook patties, in batches, for 2 to 3 minutes each side or until golden. Place on a plate. Cover to keep warm.
  6. Serve patties with lemon and herb mayonnaise and salad leaves.