Salmon patties are great for busy weeknights as they’re easy to make and quick to get on the table. Packed with salmon, corn and creamy potato mash, just add salad or vegetables to make it a meal.
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Ingredients
Method
Boil potatoes in a medium saucepan of salted water until tender, drain well. Transfer to a medium bowl, mash while hot.
Stir in salmon, onion and corn. Season with salt and ground white pepper. Add egg and mix well. Stir in 2 cups breadcrumbs, or until the mixture is a good consistency for shaping into patties.
Scoop small amounts of salmon mixture, about the size of a golf ball. Roll each ball in the remaining breadcrumbs, press on firmly. Flatten balls slightly into patties.
Heat oil in a deep-fryer to 190°C, or in a large saucepan over a medium-high heat. Deep-fry patties, in batches, 3 minutes, or until a deep golden brown. Drain on absorbent paper. Allow oil to come back to temperature after each batch, before cooking the next.
Serve the patties piping hot with green vegetables, mayonnaise and lemon halves, if desired.
How to make stale breadcrumbs
This recipe calls for stale breadcrumbs to coat the salmon patties before frying. To make your own, grate, blend or process 1- or 2- day old bread.
Alternatively, use store-bought breadcrumbs. This packaged product is fine-textured but crunchy white breadcrumbs, good for coating or crumbing foods that are to be fried.
Top tips for silky smooth mashed potato
For this recipe, we recommend you follow the directions above. But the next time you’re making mashed potato on its own, check out this recipe and follow our Test Kitchen tip to use warm milk.
