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  1. Home
  2. Dinner Tonight

Best Ever Salmon, Corn and Potato Cakes

These will be a new family favourite! - by Kim Meredith
  • 03 Apr 2020
Best Ever Salmon, Corn and Potato Cakes
Prep: 15 Minutes - Cook: 30 Minutes - Easy - Serves 12
Proudly supported by

TIP! You will need about 4 to 6 potatoes. for this recipe. Desiree potatoes can be replaced with Pontiac or red washed potatoes. Uncooked, crumbed patties can be kept in the refrigerator for up to one day.

Ingredients

1/3 cup plain flour

2 eggs, beaten

1¾ cups panko breadcrumbs

Vegetable oil, for shallow frying

Mixed salad leaves and tartare sauce, to serve

PATTIES

850g Desiree potatoes

2 tablespoons Dijon mustard

1/3 cup garlic aioli

½ cup grated mozzarella

2 green spring onions, finely sliced

210g can red salmon, drained, flaked

300g can corn kernels, drained

Method

  1. To make patties, arrange potatoes around the edge of a microwave turntable. Microwave on High (100%) for about 12 minutes, or until tender when pierced with a small sharp knife. Carefully remove. Cool to room temperature. Discard skins.

  2. Transfer potatoes to a large bowl. Coarsely mash. Add remaining ingredients. Season with salt and pepper. Mix well. Using damp hands, shape 1/3 cups of mixture into patties. 

  3. Dust patties in flour seasoned with salt and pepper. One at a time, dip in eggs, then in breadcrumbs, pressing on to coat. 

  4. Heat enough oil in a large, deep frying pan, over a medium heat to shallow-fry. Add patties in two batches. Shallow-fry for about 3 minutes on each side, or until golden brown and crisp. Drain on absorbent kitchen paper.

  5. Serve warm patties with salad and tartare sauce.

Kim Meredith
Kim Meredith is a contributor to New Idea Food.

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