Makes: 15 large patties
Prep time: 10 – 15 minutes
Cook Time: 3-5 mins
4 tsp of Zest Indian Spice Paste
600g potatoes, peeled and chopped
420g can of red salmon, skin and boned removed and flaked
1 red onion, finely chopped
4 tablespoons flat leaf parsley, finely chopped
Rind of 1 lemon, finely grated
1 egg, lightly beaten
1/2 cup milk
1/2 cup plain flour
1 cup sourdough bread crumbs
2 tablespoons butter
Place potato in a large saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium and cook uncovered for 12-15 minutes or until tender. Drain and mash and then put aside to cool for 5 minutes. Place salmon, onion, parsley, lemon rind, spice mix and egg in a large bowl. Mix until just combined.
Mix potato into salmon mixture until well combined. Place in the fridge to cool for 30 mins. Use three shallow flat bowls and place the flour in the first one, whisk the milk and remaining egg together in the second one and the breadcrumbs in the third one. Shape the salmon mixture into patties (either 15 large or 30 small). Coat each patty in flour, then milk/egg mixture, then the breadcrumbs.
Heat butter in a large frying pan over medium heat. Cook the patties for 3 minutes or until golden on each side. Serve with salad or vegetables hot or cold.
Created by: Kate Green, www.theorganiclot.com