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  1. Home
  2. canned tuna recipes

Pink Salmon Patties

Fish cakes containing potatoes, spring onions and... well, fish, of course! - by Alison Pickel
  • 14 Oct 2015
Pink Salmon Patties
Cook: 10 Minutes - easy - Serves 4 - nut-free - pregnancy-safe
Proudly supported by

Fish cakes containing potatoes, spring onions and... well, fish, of course!

Ingredients

500 g potatoes, chopped

1 tablespoon butter

4 spring/green onions, chopped

2 teaspoons mild 
English mustard

2 tablespoons parsley, chopped

1 tablespoon plain flour

¾ cup frozen peas, thawed

415 g cans pink salmon, drained

1 egg

½ cup dried breadcrumbs

Method

  1. Place potatoes in a large saucepan of water and bring to the boil. Cook for 15-20 min. Drain, return to pan and mash.
  2. Heat a medium frying pan over medium heat, melt butter and add spring/green onions. Cook for 1 min. Add to the mashed potatoes along with the mustard, parsley, flour, peas, salmon and egg. Mix to combine.
  3. Shape mixture into patties and roll in breadcrumbs. Shallow-fry in 2-3 tablespoons of olive oil 
for 5 min each side. Serve with tzatziki, a mixed green salad 
and thinly sliced red onion.

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