Recipes Salmon patties with aioli

Salmon patties with aioli
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Salmon patties with aioli
    Salmon patties with aioli

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Salmon patties with aioli

Photography by Sue Ferris

Ingredients (serves 4)

    * 500g brushed (Sebago) potatoes, peeled, chopped
    * 415g can red salmon, drained, skin and bones removed, flaked
    * 2 tbs drained capers, finely chopped
    * 2 shallots, finely chopped
    * 1 egg, lightly whisked
    * 1/3 cup (30g) purchased dry breadcrumbs
    * Salt & freshly ground pepper
    * 2 tbs olive oil
    * Purchased dry breadcrumbs, extra, to coat
    * 80g pkt Woolworths Fresh baby parisenne salad
    * 2 Lebanese cucumbers, peeled into ribbons
    * Lemon wedges, to serve
    * 2 tbs Neil Perry aioli dressing

Method

   1.      Cook the potatoes in a saucepan of boiling water until tender. Drain well. Mash. Cool slightly.
   2.      Place the mashed potato, salmon, capers, shallots, egg and breadcrumbs in a bowl. Use clean hands
             to mix until well combined. Season well with salt and pepper. Divide the mixture into 8 patties. Put on a plate and refrigerate for 30 minutes.
   3.      Heat the oil in a large non-stick frying pan over a medium heat. Coat the patties in a thin layer of extra breadcrumbs. Add patties to pan and cook for 2-3 minutes each side or until golden brown. Combine the salad leaves and cucumber.
   4.      Serve the salmon cakes with the salad and the lemon wedges. Drizzle with aioli dressing.