1 kg potatoes, peeled and roughly chopped
2 onions, diced
415 g can pink salmon, drained
1 cup parsley leaves, roughly chopped
1 tablespoon freshly grated lemon zest
2 cups panko breadcrumbs
2 eggs beaten with 2 tablespoons milk
10 g butter
- Place the potatoes in a pan of boiling water and cook until tender. Drain well, return to the pan and mash.
- Heat a frying pan over medium heat, add the onion and cook, stirring often, for 4 min or until tender. Add the cooked onion and pan juices to the potatoes, with the salmon, parsley and zest. Mix well to combine.
- Take half-cup portions of the mixture and form into patties. Chill for 10 min. Place breadcrumbs into one bowl and combined egg and milk in a separate bowl. Dip patties into the egg mixture then coat in breadcrumbs.
- Place patties on a tray and refrigerate until required. Heat a little oil in a non-stick frying pan over a medium heat, fry patties in batches for 2 min each side until golden brown. Drain on kitchen paper, serve with tartare sauce, mixed garden salad and lemon wedges.