Ingredients
- 475g container Mashed Potato
- 1 corn cob, kernels removed
- 210g John West salmon red, medium, drained, flaked
- 1/4 cup chopped fresh continental parsley
- 1 cup (90g) purchased dried breadcrumbs
- 1 egg
- Canola oil, to shallow frying
- Trident sweet chilli sauce, to serve
- Red or green coral lettuces, torn, washed, to serve
- Lemon wedges, to serve
Directions
Place the mashed potato, corn, salmon, parsley, breadcrumbs and egg in a bowl. Use your hands to mix until well combined. Shape 1/4 cup of the mixture into a patty. Put on a plate. Repeat to make 12 patties. Refrigerate for 30 minutes.
2 Heat the oil in a large non-stick frying pan over a medium-high heat. Add half the salmon and corn patties and cook for 2-3 minutes on each side or until golden brown. Transfer to a plate. Repeat with the remaining patties.
Makes about 12.
Serve with sweet chilli sauce, lettuce leaves and lemon wedge.
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Submitted 7/6/05.
Source:
Submitted By: Eileen Cooper
Salmon & corn cakes