These low-cost salmon patties are fast, filling and delicious

A mid-week must-have

Turn a tin of salmon into a fast, filling meal. These protein-packed balls of goodness have a moreish crunchy coating that adds delicious texture, while the zingy mango side is like summer on a plate. So dig in!

Salmon and Potato Patties with Mango Salad 

Serves: 4

Prep: 10 minutes

Cook: 30 minutes

Ingredients:

• 1kg large Cream Delight potatoes, unpeeled
• 415g can red salmon
• 1 egg, lightly beaten
• 2 green onions, chopped
• ½ cup plain flour
• 2 tbsp fresh dill sprigs, chopped
• 1½ tbsp curry powder
• 1 tsp sea salt
• 2 cups panko breadcrumbs
• Vegetable oil, for shallow-frying
• 80g baby rocket
• 1 mango, diced
• 1 Lebanese cucumber, peeled into ribbons
• 1 small red onion, thinly sliced
• ¼ cup classic salad dressing

Salmon and Potato Patties with Mango Salad

Method:

1. Place the potatoes in a large saucepan of water. Cover, then bring to the boil over high heat.

2. Reduce the heat to medium. Boil for 12 to 15 minutes or until almost tender. Drain the potatoes, then rinse under cold water and set aside.

3. Place the potatoes in a large bowl and roughly mash with the back of a spoon.

4. Drain the salmon, then remove and discard the bones. Roughly flake, then add to the potatoes. Add the egg, green onion, flour, dill, curry powder and salt. Season with pepper, then mix until just combined. Shape 1/4 cup of the mixture into a patty. Repeat with remaining mixture, then toss patties in the breadcrumbs to coat.

5. Heat oil in a large frying pan over medium-high heat. Cook the patties, in 2 batches, for 2 minutes each side or until golden and heated through. Drain well on a paper towel.

6. Meanwhile, toss the rocket, mango, cucumber and red onion in a bowl. Drizzle with dressing. Serve the patties with salad and enjoy.

Originally published as These low-cost salmon patties are fast, filling and delicious