Recipe

Salmon patties with citrus mayo

This classic family dinner gets a once over, replacing white potato with orange sweet potato, and served with a citrus mayonnaise on the side.

Dec 30, 2014 1:00pm
  • 30 mins preparation
  • 20 mins cooking
  • Serves 4
    • Print
    Print

Ingredients

Salmon patties with citrus mayo
  • 400 gram kumara, cut into 2cm pieces
  • 415 gram can pink salmon, drained, flaked
  • 3 green onions, thinly sliced
  • 1 clove garlic, crushed
  • 2 eggs
  • 1/3 cup plain flour
  • 2/3 cup packaged dried breadcrumbs
  • vegetable oil, to shallow-fry
  • 1/3 cup egg mayonnaise
  • 1 teaspoon finely grated lemon zest
  • 2 teaspoon lemon juice
  • steamed zucchini and green beans, to serve

Method

Salmon patties with citrus mayo
  • 1
    Cook kumara in a steaming basket over a saucepan of boiling water for 10 minutes or until tender. Drain; cool slightly. Place in a large bowl; mash roughly. Add salmon, onion and garlic. Season with salt and pepper, stir to combine. Shape mixture into 8 patties.
  • 2
    Whisk eggs in a shallow bowl. Place flour and breadcrumbs on separate plates. Dust patties with flour. Dip in egg, then in breadcrumbs to coat. Place on a plate. Cover with plastic food wrap: chill for 15 minutes.
  • 3
    Pour oil into a large, deep frying pan to 2cm deep. Heat over moderate heat (oil is ready when a cube of bread crisps quickly without absorbing oil). Shallow-fry patties, in batches, for 2 minutes each side or until golden brown and heated. Drain patties on paper towels.
  • 4
    Combine mayonnaise, zest and juice in a small bowl. Spoon vegetables onto plates. Top with patties and mayonnaise, then serve at once.

Notes

Make a double batch of patties, then freeze half for another meal. Drizzle with sweet chilli sauce instead of mayo, if you like.

The Latest from Food To Love