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
½ cup dried breadcrumbs
- Place potatoes in a large saucepan of water and bring to the boil. Cook for 15-20 min. Drain, return to pan and mash.
- 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.
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.