750g frozen potato gems
150g packet natural hot smoked salmon, flaked
¼ cup aioli
1/3 cup chopped fresh parsley
3 green spring onions, finely chopped
1 egg, lightly beaten
1/3 cup vegetable oil
180g bag baby leaves & beetroot salad mix
1 large avocado, chopped
Tartare sauce, to serve
Spread potato gems over a large oven tray.
Cook in a very hot oven (220C) for about 6 minutes, or until thawed and soft. Transfer to a large bowl.
Coarsely mash potato gems. Add salmon, aioli, parsley, onions and egg. Using your hands, mix well. Season with salt and pepper. Divide into 12 equal portions. Shape portions into patties.
Heat half the oil in a large, non-stick frying pan over a medium heat. Add patties in two batches, adding remaining oil with second batch. Cook for about 3 minutes on each side, or until golden brown and heated through. Remove. Drain on absorbent kitchen paper.
Combine salad mix with avocado in a bowl. Serve with salmon patties and tartare sauce.
TIP! Try mashing potato gems with a potato masher. Patties can be made up to one day ahead. Keep, covered, in the fridge.