Salmon patties with lemon and herb mayonnaise 500g pontiac (red waxy) potatoes, peeled, chopped 415g can pink salmon, drained, skin and bones removed, flaked 2 green onions, thinly sliced 1 tablespoon Spencers Parsley 1 egg, lightly beaten 2 tablespoons milk 1/4 cup plain flour 1 cup Anchor Breadcrumbs 2 tablespoons olive oil 1 quantity lemon and herb Mayonnaise (see below) Salad leaves, to serve Lemon and herb mayonnaise 1/2 cup whole-egg mayonnaise 1 teaspoon finely grated lemon rind 2 teaspoons lemon juice 1 tablespoon Spencers Basil 1 tablespoon Spencers Dill Make Lemon and herb mayonnaise: Combine mayonnaise, lemon rind, lemon juice, basil and dill in a bowl. Cover. Refrigerate until required. Place 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. Add salmon, onion and parsley to potato. Stir to combine. Using 1/3 cup mixture at a time, shape into 8 patties. Whisk 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. Heat 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. Serve patties with lemon and herb mayonnaise and salad leaves. Variation: You could add 1 tablespoon finely chopped capers or gherkins to the mayonnaise mixture. Nutritional information does not include Lemon and herb mayonnaise.
Posted on: Fri, 01 Aug 2014 03:00:00 +0000
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