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Lemon, dill and salmon patties
Lemon, dill and salmon patties
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Try our crispy salmon cakes with refreshing cucumber salad.
Ingredients:
  • 800g desiree potatoes, peeled, halved
  • 415g can pink salmon, drained, skin and bones removed
  • 3 green onions, trimmed, finely chopped
  • 40.00 ml finely chopped fresh dill
  • 1 tsp lemon rind
  • 2 eggs
  • 125.00 ml plain flour
  • 312.50 ml dried panko breadcrumbs
  • Vegetable oil, for shallow frying
  • 1 cucumber, halved lengthways, sliced
  • 2 celery stalks, trimmed, thickly sliced
  • 1/2 red onion, thinly sliced
  • 30.90 gm French dressing
Instructions:
  • Boil potato until tender, then drain and mash. Combine with salmon, green onion, dill, lemon rind, lemon juice, and egg. Season, then shape mixture into 12 patties using wet hands.
  • Set up your assembly line: one shallow dish for flour, another for breadcrumbs, and a third for whisked egg with water. Dredge the patties in flour, dip in the egg mixture, then coat in breadcrumbs before placing them on a baking paper-lined tray.
  • In a large non-stick frying pan over medium heat, shallow-fry the patties for 5 to 6 minutes on each side until they are golden and crisp. Then, transfer them to a plate lined with paper towel.
  • In a bowl, mix together cucumber, celery, onion, and dressing, ensuring everything is well coated. Serve patties with a side of salad and lemon wedges.

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