Photo: Jennifer Soo
- 4 medium potatoes (peeled and cut into chunks)
- 20g butter (chopped)
- 1 egg
- 2 x 210g cans salmon
- 3 green onions (chopped)
- 1 tbsp flat-leaf parsley (chopped)
- 1/2 cup vegetable oil
Cook potatoes in lightly salted boiling water until tender. Drain and place in a medium bowl. Add butter and egg and mash.
Drain salmon and discard any bones. Add to potato mixture and season with salt and pepper. Add green onions and parsley and mix well.
Roll mixture into patties and coat with dried breadcrumbs. Place in the fridge for 15 minutes.
Heat oil in a frying pan and fry patties over medium heat until lightly browned and heated through. Drain on absorbent paper.
Serve on baby spinach leaves with lemon wedges.
- Main Ingredients - Fish
- Course - Main-course
- Occasion - Midweek dinner, Family meals