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Saturday, April 30, 2011

Salmon patties ~

This light and lovely seafood dish is a flash in the pan, but will fast become a family favourite.

Preparation Time

20 minutes

Cooking Time

25 minutes

Ingredients (serves 4)

  • 4 (about 800g) sebago potatoes, peeled, coarsely chopped
  • 2 (about 500g) salmon fillets, cut into 1cm pieces
  • 1 tsp finely grated lemon rind
  • 2 tbs coarsely chopped dill
  • 6 green onions, trimmed, thinly sliced
  • 1/2 cup (75g) plain flour
  • 3 eggs, lightly whisked
  • 1 1/2 cups (135g) packaged breadcrumbs
  • Vegetable oil, to shallow-fry
  • 1/2 cup (125g) mayonnaise
  • 1 tbs lemon juice
  • 2 tbs coarsely chopped capers
  • 4 small gherkins, finely chopped
  • Mixed salad leaves, to serve


  1. Place the potato in a large saucepan and cover with cold water. Place over high heat and bring to the boil. Reduce heat to medium and bring to a simmer. Cook for 10 minutes or until tender. Drain well. Use a fork to coarsely mash. Set aside for 10 minutes to cool slightly.
  2. Add the salmon, lemon rind, half the dill, half the green onions and 1 egg and stir to combine. Season with salt and pepper. Divide mixture into 8 even portions and shape into 6cm discs.
  3. Place the flour, remaining eggs and breadcrumbs in separate bowls. Dip a salmon cake into the flour to lightly dust. Dip in the egg then roll in breadcrumbs to coat. Place on a plate. Repeat with remaining salmon cakes.
  4. Heat the oil in a large frying pan over medium heat. Add half the salmon cakes and cook for 2-3 minutes each side or until golden brown and heated through. Transfer to a plate lined with paper towel. Repeat with remaining salmon cakes.
  5. Meanwhile, combine the mayonnaise, lemon juice, capers, gherkins, remaining dill and green onions in a small bowl.
  6. Divide salmon cakes among serving plates. Top with mayonnaise mixture. Serve immediately with mixed salad leaves.

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