Last night’s dinner
Ok. So you’ve had a big day out exploring your new surrounds. You don’t feel like finding somewhere to eat, let alone going back out again! Keeping a tin of salmon in your camping pantry gives you a protein base for a variety of recipes. These patties are tasty and easy to cook with minimal ingredients. Kids will love them.
This is a John West recipe. They’ve added a tin of corn kernals to the mix. I’ve also added herbs or curry powder in the past. If you don’t have spring onions, substitute some finely chopped red onion. Tweak the recipe depending on what you have at hand.
I made a quick seafood sauce using mayonnaise, tomato sauce, lemon juice, S&P to taste and some chilli flakes.
Easy peasy salmon patties
Always a family favourite
PREP TIME:15 mins
COOK TIME:10 mins
- 500g potatoes, peeled
- 415g can pink salmon, well drained
- 1 spring onion, finely chopped
- ¾ cup breadcrumbs
- 1 teaspoon grated lemon rind
- 2 tablespoons oil for frying
Cook potatoes in boiling water until tender, drain and mash well. Place into a medium sized bowl.
Add drained salmon,, spring onions, ¼ cup of the breadcrumbs and lemon rind. Season with salt and pepper and mix until well combined. Refrigerate for 30 minutes.
Form mixture into 8 patties (approximately 1/3 cup) and coat lightly in remaining breadcrumbs. Heat oil in a shallow frying pan and cook salmon patties for 2-3 minutes each side or until golden brown.