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Salmon patties with baby broccoli, snow pea and almond salad
Salmon patties with baby broccoli, snow pea and almond salad
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Delicious golden salmon patties paired with a refreshing baby broccoli, snow pea, and almond salad - perfect for a family meal!
Ingredients:
  • 4 (about 800g) brushed potatoes, peeled, coarsely chopped
  • 415g can red salmon, drained, skin and bones removed
  • 2 spring onions, thinly sliced
  • 3 free range eggs
  • 75g plain flour
  • 150g breadcrumbs
  • Canola oil, or vegetable oil, to shallow-fry
  • 2 bunches baby broccoli, ends trimmed, halved lengthways
  • 200g snow peas, halved lengthways
  • 40.00 ml flaked almonds, toasted
  • 1 lemon, zested, juiced
  • Tartare sauce, to serve
Instructions:
  • In a large saucepan, cover the potato with cold water and bring it to a boil over high heat. Cook for 15 minutes or until tender. Drain well and coarsely mash with a fork. Let it cool slightly for 10 minutes before using.
  • Combine the salmon, spring onion, and 1 lightly whisked egg with the potato mash. Mix well and season to taste. Shape the mixture into 8 equal portions, forming 6cm patties.
  • Prepare a workstation with three shallow bowls - one filled with flour, another with 2 lightly whisked eggs, and the third with breadcrumbs. Gently coat a salmon patty with flour, then dip it in the egg and roll it in breadcrumbs until fully coated. Transfer the coated patty to a plate and repeat with the remaining patties.
  • Heat oil in a large frying pan until it reaches 1cm deep. Cook half of the patties for 2-3 minutes on each side until they are golden brown and heated through. Transfer to a plate lined with paper towel. Repeat with the remaining patties.
  • Cook the baby broccoli and snow peas in a pot of salted boiling water for 2 minutes until tender crisp. Drain and then combine with almonds and lemon zest.
  • Plate the vegetables and salmon patties. Serve with tartare sauce and a drizzle of lemon juice.

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