Salmon Patties with baby Broccoli, Snow Pea and almond salad

Source: Coles magazine August 2015 - Page 22

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serves 4 - prep 20 min (+ 10 min cooling time) Cooking 30 min

 4 (about 800g) brushed potatoes, peeled, coarsely chopped
 415g can red salmon, drained, skin and bones removed
 2 spring onions, thinly sliced
 3 Coles Brand Australian free range eggs
 1/2 cup (75g) plain flour
 2 cups (150g) panko breadcrumbs
 Canola oil, or vegetable oil, to shallow-fry
 2 bunches baby broccoli, ends trimmed, halved lengthways
 200g snow peas, halved lengthways
 2 tablespoons flaked almonds, toasted
 1 lemon, zested, juiced
 Tartare sauce, to serve

  1. Place the potato in a large saucepan and cover with cold water. Place over high heat and bring to the boil. Cook for 15 mins or until tender. Drain well. Use a fork to coarsely mash. Set aside for 10 mins to cool slightly.
  2. Add the salmon, spring onion and 1 lightly whisked egg to the potato mash. Stir to combine. Season. Divide mixture into 8 even portions and shape to form 6cm patties.
  3. Place the flour, 2 lightly whisked eggs and breadcrumbs in 3 separate shallow bowls. Dip a salmon patty into the flour to lightly coat. Dip into the egg then roll in breadcrumbs to coat. Place on a plate. Repeat with remaining patties.
  4. Pour enough oil into a large frying pan to reach 1cm deep. Place over a medium heat. Add half the patties and cook for 2-3 mins each side or until golden brown and heated through. Transfer to a plate lined with paper towel. Repeat with remaining patties.
  5. Meanwhile, cook the baby broccoli and snow peas in a large saucepan of salted boiling water for 2 mins or until tender crisp. Drain well. Toss with the almond and lemon zest.
  6. Divide vegetables and salmon patties among serving plates. Serve with tartare sauce and drizzled with lemon juice.

Vic Lic

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