Name: Salmon And Dill Patties
Yield: 4 servings
Ingredients: 1 1/3 pounds russet potatoes peeled and chopped; 1 tablespoon oil; 1 red onion finely chopped; 2 cloves garlic crushed; 15 ounces pink salmon or red, drained and flaked; 2 eggs; 2 tablespoons fresh dill chopped; 1 lemon peel finely grated; 1/4 cup flour; 1/2 cup dry breadcrumbs; vegetable oil for shallow-frying; green beans Steamed, to serve; lemon wedges to serve

Servings: 4 persons

1 1/3 pounds russet potatoes peeled and chopped
1 tablespoon oil
1 red onion finely chopped
2 cloves garlic crushed
15 ounces pink salmon or red, drained and flaked
2 eggs
2 tablespoons fresh dill chopped
1 lemon peel finely grated
1/4 cup flour
1/2 cup dry breadcrumbs
vegetable oil for shallow-frying
green beans Steamed, to serve
lemon wedges to serve

1
Place the potatoes and water to cover in a large saucepan on high heat. Bring to a boil. Cook for 10-15 mins, until very tender. Drain well. Transfer to a large bowl. Mash well and set aside to cool.
2
Meanwhile, heat the oil in a large skillet on high heat. Add the onion and garlic and cook, stirring, for 3-4 mins, until tender. Cool.
3
Add onion mixture, salmon, 1 beaten egg, dill and lemon peel to potatoes. Season to taste and mix well. Shape mixture into 8 flattened patties. Arrange on a tray and refrigerate for 20 mins, until firm.
4
Coat the patties in the flour, shaking off excess. Dip into the remaining beaten egg and coat in the breadcrumbs, pressing firmly.
5
Heat the oil in same skillet on medium heat. Shallow-fry the patties, in two batches for 4-5 mins each side, until golden. Drain on paper towels. Serve with vegetables and lemon wedges.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Salmon And Dill Patties

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