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Salmon patties with minted yoghurt
Salmon patties with minted yoghurt
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Prep Time:
50 minutes
Cook Time:
45 minutes
Total Time:
95 minutes
Parent-approved meal with a delicious twist for the whole family.
Ingredients:
  • 500g desiree potatoes, peeled, chopped
  • 415g can red salmon, drained, skin and bones removed, flaked
  • 125g can corn kernels, drained, rinsed
  • 40.00 ml finely chopped fresh chives
  • 40.00 ml finely chopped fresh flat-leaf parsley leaves
  • 1 tsp finely grated lemon rind
  • 82.50 ml plain flour
  • 187.50 ml dry breadcrumbs
  • 20.60 gm milk
  • Olive oil cooking spray
  • Mixed salad leaves, to serve
  • 125.00 ml Greek Style Yoghurt
  • 20.00 ml chopped fresh mint leaves
  • 1 small Lebanese cucumber, deseeded, cut into 5mm cubes
Instructions:
  • Preheat the oven to 180°C/160°C fan-forced and grease a large baking tray. Boil potatoes in a saucepan until tender, then drain and mash them in a large bowl. Let cool completely before proceeding.
  • Combine salmon, corn, chives, parsley, and lemon rind with potato. Mix well. Shape 1/3 cup of the mixture into 8 patties.
  • - Spread flour and breadcrumbs on separate plates. - Combine egg and milk in a shallow dish, whisking well. - Coat one patty in flour, then dip in the egg mixture, and finally coat in breadcrumbs. - Transfer the coated patty to a prepared tray. - Repeat the breading process for the remaining patties. - Spray the patties with oil before baking. - Bake for 25 to 30 minutes, turning halfway, until golden brown.
  • Prepare the minted yogurt by mixing together yogurt, fresh mint, cucumber, salt, and pepper in a bowl until well combined.

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