- 500g pontiac potatoes, peeled, chopped
- 415g can pink salmon, drained, skin and bones removed, flaked
- 2 green onions, thinly sliced
- 1 tablespoon chopped fresh flat-leaf parsley leaves
- 1 egg, lightly beaten
- 2 tablespoons milk
- 1/4 cup plain flour
- 1 cup dried breadcrumbs
- 2 tablespoons olive oil
Lemon and herb mayonnaise
- 1/2 cup whole-egg mayonnaise
- 1 teaspoon finely grated lemon rind
- 2 teaspoons lemon juice
- 1 tablespoon chopped fresh basil leaves
- 1 tablespoon chopped fresh dill
- Salad leaves, to serve
- Step 1Make Lemon and herb mayonnaise: Combine mayonnaise, lemon rind, lemon juice, basil and dill in a bowl. Cover. Refrigerate until required.
- Step 2Place potato in a large saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Cook, uncovered, for 12 to 15 minutes or until tender. Drain. Transfer to a large bowl. Roughly mash. Cool for 5 minutes.
- Step 3Add salmon, onion and parsley to potato. Stir to combine. Using 1/3 cup mixture at a time, shape into 8 patties.
- Step 4Whisk egg and milk together in a shallow bowl. Place flour on a plate. Place breadcrumbs on a plate. Toss 1 patty in flour. Gently dip into egg mixture. Coat in breadcrumbs. Place on a plate. Repeat with remaining patties, flour, egg mixture and breadcrumbs. Cover. Refrigerate for 10 to 15 minutes or until firm.
- Step 5Heat oil in a large frying pan over medium heat. Cook patties, in batches, for 2 to 3 minutes each side or until golden. Place on a plate. Cover to keep warm.
- Step 6Serve patties with lemon and herb mayonnaise and salad leaves.
- Low carb
- Low sugar
- Lower gi
Variation: You could add 1 tablespoon finely chopped capers or gherkins to the mayonnaise mixture. Nutritional information does not include Lemon and herb mayonnaise.
- Author: Donna Boyle
- Image credit: Mark O'Meara
- Publication: Super Food Ideas