Ingredients
- 500g sebago potatoes, peeled, diced
- 1/2 cup frozen baby peas
- 415g can red salmon, drained, flaked
- 2 tablespoons chopped fresh dill
- 1 egg, lightly beaten
- 1/3 cup plain flour
- 1/3 cup vegetable oil
- Salad, to serve
- Lemon Wedges, to serve
Method
- Step 1Place potatoes 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. Roughly mash potatoes. Remove to a bowl. Cool for 5 minutes.
- Step 2Place peas in a heatproof, microwave-safe bowl. Cover with plastic wrap. Microwave on high (100%) for 2 minutes or until tender.
- Step 3Add salmon, dill, peas and egg to mash. Stir to combine. Shape mixture into 8 patties.
- Step 4Line a baking tray with baking paper. Place flour on a plate. Coat patties. Place on tray. Cover and refrigerate for 30 minutes.
- Step 5Heat 2 tablespoons oil in a large frying pan over medium heat. Cook 4 patties for 2 to 3 minutes each side or until golden. Remove to a plate. Repeat with remaining oil and patties. Serve patties with salad and lemon wedges.
Nutrition
1865 kj
Energy
27g
Fat Total
4g
Saturated Fat
4g
Fibre
24g
Protein
115mg
Cholesterol
340.57mg
Sodium
2g
Carbs (sugar)
25g
Carbs (total)
All nutrition values are per serve
- Author: Jenny Fanshaw
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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