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Salmon patties with lemon and herb mayonnaise
Salmon patties with lemon and herb mayonnaise
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Cook up a delicious meal using pantry essentials and some extra ingredients!
Ingredients:
  • 500g pontiac potatoes, peeled, chopped
  • 415g can pink salmon, drained, skin and bones removed, flaked
  • 2 green onions, thinly sliced
  • 20.00 ml chopped fresh flat-leaf parsley leaves
  • 1 egg, lightly beaten
  • 41.20 gm milk
  • 62.50 ml plain flour
  • 250.00 ml dried breadcrumbs
  • 36.40 gm olive oil
  • 123.75 gm whole-egg mayonnaise
  • 1 tsp finely grated lemon rind
  • 10.60 gm lemon juice
  • 20.00 ml chopped fresh basil leaves
  • 20.00 ml chopped fresh dill
  • Salad leaves, to serve
Instructions:
  • Whisk together mayonnaise, lemon zest, lemon juice, basil, and dill in a bowl. Chill until ready to serve.
  • In a large saucepan, add the potato and cover with cold water. Bring to a boil over high heat, then reduce to medium and cook uncovered for 12 to 15 minutes until tender. Drain and transfer to a large bowl. Roughly mash the potato and let it cool for 5 minutes.
  • Combine salmon, onion, and parsley with the potato mixture. Form 8 patties using 1/3 cup of the mixture for each patty.
  • In a shallow bowl, whisk together the egg and milk. Place flour on a plate and breadcrumbs on another plate. Coat each patty in flour, dip in the egg mixture, then coat in breadcrumbs. Place on a plate and repeat with the rest of the patties. Cover and refrigerate for 10 to 15 minutes until firm.
  • Heat oil in a large frying pan over medium heat. Cook patties in batches for 2-3 minutes per side until golden brown. Transfer to a plate and cover to keep warm.
  • Serve the patties alongside zesty lemon and herb mayonnaise and fresh salad leaves.

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