Salmon & Potato Patties With Herbed Pea Salad

Prep Time
Cook Time
Ready In

"From Super Food Ideas December '17."

Original recipe yields 4 servings


  • Serving Size: 1 (417.6 g)
  • Calories 564
  • Total Fat - 29.1 g
  • Saturated Fat - 7.2 g
  • Cholesterol - 214.5 mg
  • Sodium - 460.6 mg
  • Total Carbohydrate - 36.2 g
  • Dietary Fiber - 7.1 g
  • Sugars - 6.9 g
  • Protein - 42.1 g
  • Calcium - 309.4 mg
  • Iron - 3.3 mg
  • Vitamin C - 75.2 mg
  • Thiamin - 0.5 mg

Step 1

Place the potato in a large saucepan and cover with cold water and over a high heat bring to the boil and boil uncovered for 15 minutes or until tender and then drain and transfer to a large bowl and using a potato masher, mash potato and season with salt and pepper and then leave to cool for 19 minutes.

Step 2

Remove and discard skin and bones from salmon and flake (personally I leave skin and bones and just flake).

Step 3

Add salmon, gherkins, spring onion, egg, breadcrumbs and 1/2 the dill to the potato and mix to combine and then shape into 8 patties and then place on a large baking paper-lined baking tray and refrigerate for 20 minutes if time permits.

Step 4

Heat 2 tablespoonsw of the oil in a large frying pan over medium high heat and cook patties, in 2 batches for about 4 minutes each side or until golden and heated through (see tip).

Step 5

Meanwhile cook peas in a saucepan of boiling salted water for 1 minute or until tender and then drain and refresh under cold water and drain once again and then transfer to a bowl.

Step 6

Add salad leave, parsley, lemon rind and juice, fetta and remaining dill and oil to the peas and toss to combine and then season with salt and pepper.

Step 7

Serve patties with pea salad and lemon wedges.

Tips & Variations

No special items needed.