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Bedly Nightshade

Friday Food: Salmon and Pea Potato Patties

Salmon pea potato pattiesAnd so the end is here. Teachers officially go back to school on Monday and this is the last of the Lunch-box  recipes.  Once again, this is a really easy recipe, the most onerous part is peeling the potatoes. The potatoes should be floury and for mashing, not waxy. There are so many types of potatoes, but perhaps there is a helpful information label at your shop?? I swapped out tuna for salmon. I much prefer salmon and even if these aren't for me, I still prefer the smell of salmon. I left out the dill and added extra chives and parsley. This recipe allows you to change the ingredients to suit your taste: you could use sweet potato and maybe zucchini instead of peas.

Panko breadcrumbs are a Japanese style breadcrumb. We can buy Australian ones in our supermarkets, there are usually some in the Asian section too, but ordinary breadcrumbs are fine. You can make the patties right up to the panko breadcrumb stage and then freeze them for cooking later on, but they will also freeze once they are cooked. I like this, because you can take one out and defrost it in the microwave and heat it up. I like salmon patty on toast!! I used an ice-cream scoop to portion out the patties and I made 15 instead of 16. I suspect if I had been a little more careful I would have easily made 16.

There is a 30 minute wait while you refrigerate the patties. This is an important step, because the patties are less likely to fall apart when you fry them if they are very cold. I sometimes cheat and do 15 minutes in the freezer. They are delicious with a good squeeze of lemon juice, with or without tartare sauce.

 

Salmon and Pea Potato Patties     makes 15-16

 

  • 700-800g floury potatoes, peeled and chopped
  • 425g can salmon in springwater, drained
  • 1/3 cup frozen peas
  • 1/4 cup chopped fresh chives
  • 2 tbspn chopped fresh flat-leaf parsley
  • 2 tbspn chopped fresh dill
  • 2 teaspoons of lemon zest
  • 1 clove garlic, grated
  • 1/2 cup plain flour
  • 1 egg
  • salt and pepper
  • 3/4 cup panko breadcrumbs
  • extra virgin olive oil for shallow frying

NB: An Australian tablespoon is rather sensibly 40ml, or 4 teaspoons.

Potatoes

Peel and chop the potatoes into chunks. Put them in the saucepan and cover with cold water, and bring to the boil. Put the lid on, turn the heat down and cook for about 10 minutes, or until tender.

Boil and mash

Drain and return them to the hot pan, to dry the out as much as possible. Mash well and set aside until cold.

Combine it all

Meanwhile put the drained salmon, herbs, garlic and lemon zest in a large bowl. Mix together. Add the cold potato, egg and four and combine. Strangely, I have no photo of this, but I remember I used gloved hands to mix it all together and I suspect I just forgot.

Patties and breadcrumb

Form patties using a 1/3 cup measure or an ice-cream scoop. Shape and then toss in the panko breadcrumbs. There is no flour and egg wash and the crumbs stick well.

Refrigerate and fry

Refrigerate for 30 minutes. Heat the olive oil in a large fry pan over a medium heat and cook the patties in 3 or 4 batches for 4 minutes a side. They should be golden and heated right the way through. Drain on paper towel. Serve hot, warm or cold.

And so ends the Lunch-box recipe series:  Banana Apple and Muffin Yoghurt Slice, Broccoli Bacon and Zucchini Slice and Banana Coconut Nutella/Chocolate Bread. Happy Back To School!!!

Salmon pea and potato patties

Comments

mrspao

They look wonderfully delicious!

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