Servings
12
Prep time
Cook time
Recipe
Ingredients
- 4 medium-sized potatoes, peeled & cut into 1cm cubes
- 400g tin Atlantic salmon, liquid drained
- 1 carrot, grated (placed on paper towel to absorb excess moisture)
- 2 tbsp mixed herbs
- 1 tsp garlic salt
- 3⁄4 cup panko breadcrumbs
- 1 tsp paprika
- 1⁄2 tsp chilli flakes
- Oil, for shallow frying
- 1⁄2 cup mayonnaise
- Juice 1 lemon
- 2 tsp chopped dill
- 1 tsp garlic
- Salt & pepper, to taste
Method
- In a medium-sized saucepan, place potatoes and cover with water. Bring to the boil and continue to cook for 10 mins on a medium/low heat or until quite soft. Drain the water and return the potatoes to the saucepan.
- Mash the potato until soft, add in salmon, carrot, herbs and garlic salt and continue to mash.
- Divide into 10-12 equal portions and roll into a nice ball shape and set aside for 15 mins.
- Add all ingredients of the aioli into a serving bowl and set aside.
- In a bowl, combine breadcrumbs, paprika and chilli flakes and roll each patty in breadcrumbs.
- On a medium heat, add cooking oil into a large frying pan. Add 5-6 patties (depending on your pan size) and cook until golden on each side. Repeat this process until all patties are cooked.
- Serve with a green or coleslaw salad or just on their own with the aioli.
- Tip: If you have an air fryer, they cook well for a low-oil option. Cook for 15-20 mins at 185°C.
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