Salmon patties

August 28, 2010

A light meal that even the children eat! Adapted from a Notebook magazine recipe. I have also used other fish fillets in this recipe, such as Ocean Trout or various white fish fillets. The accompanying sauce is lovely but if you’re pressed for time you could use a nice tartare from a jar.

Serves 4


4 sebago potatoes, peeled and coarsely chopped (or potatoes that mash well)
2 salmon fillets, cut into small pieces
Grated rind of 1 lemon
Handful chopped dill
6 spring onions, chopped
1/2 cup plain flour
3 eggs, whisked
1 1/2 cups breadcrumbs
Vegetable oil
1/2 cup mayonnaise
1 tbs lemon juice
2 tbs coarsely chopped capers
4 small gherkins
Mixed salad leaves, to serve


Place the potatoes in a large saucepan and cover with cold water. Bring to the boil and then reduce heat and simmer for 10 minutes or until tender. Drain well and mash coarsely with a fork. Set aside to cool slightly.

Add the salmon, lemon rind, half the dill, half the spring onions and 1 egg; stir to combine. Season with salt and pepper.

Divide the mixture into 8 portions and shape into patties.

Place the flour, remaining eggs and breadcrumbs in separate bowls. Dip the salmon patties into the flour to dust lightly, then the egg and finally the breadcrumbs to coat.

Heat the oil in a large frying pan over a medium heat. Add the salmon patties and cook for 2-3 minutes on each side until golden brown and heated through.

Meanwhile, combine the mayonnaise, lemon juice, capers, gherkins, remaining dill and spring onions in a small bowl.

Serve the patties with mayonnaise mixture and salad leaves.


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