Salmon & Potato Patties With Herbed Pea Salad
September 23, 2018
"From Super Food Ideas December '17."
- 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
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.
Remove and discard skin and bones from salmon and flake (personally I leave skin and bones and just flake).
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.
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).
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.
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.
Serve patties with pea salad and lemon wedges.
Tips & Variations
No special items needed.