Ice Cream scoops are perfect for making even sized patties.
Ingredients
| 800 g | Potatoes, Boiled (Main) |
| 210 g | John West Pink Salmon, Drained, bones removed and flaked (Main) |
| 125 g | Corn kernels, Drained |
| 1 Tbsp | Lemongrass, Finely chopped |
| ¼ cup | Fresh coriander, Chopped, plues extra leaves for garnish |
| 1 | Egg, Lightly Beaten, Plus 2 extra Eggs, lightly beaten in a separate bowl |
| ½ cup | Flour |
| 1 cup | Panko breadcrumbs (Main) |
| 1 Tbsp | Sesame seeds |
| 1 Tbsp | Oil, For frying |
| ¼ cup | Sweet chilli sauce |
| 1 | Fresh Lime, Zest and juice |
| 1 | Lime, Cut into wedges |
| ½ | Telegraph cucumbers, Cut into slices |
AdvertisementAdvertise with NZME.
Directions
- Place Potatoes in a bowl and lightly mash.
- Add John West Salmon, corn kernels, lemongrass, coriander and 1 Egg. Season to taste and mix well.
- Shape into 12 patties. Lightly coat in flour, dip in extra egg and coat in combined breadcrumbs and sesame seeds.
- Cover and refrigerate until required.
- Heat Oil in a medium non stick frypan and cook salmon cakes for 2-3 minutes on each side or until golden brown.
- Combine sweet chilli sauce and lime juice. Serve salmon cakes with dipping sauce, lime wedges and cucumber sticks.
