Ingredients
- 500g Vivaldi 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
Directions
- Step 1
Place 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 2
Place peas in a heatproof, microwave-safe bowl. Cover with plastic wrap. Microwave on high (100%) for 2 minutes or until tender.
- Step 3
Add salmon, dill, peas and egg to mash. Stir to combine. Shape mixture into 8 patties.
- Step 4
Line a baking tray with baking paper. Place flour on a plate. Coat patties. Place on tray. Cover and refrigerate for 30 minutes.
- Step 5
Heat 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.
Serving size: 4
Recipe courtesy of taste.com.au