Ingredients
| 1 Tbsp | Olive oil |
| 1 | Leek, small, washed, trimmed and thinly sliced |
| 1 | Garlic clove, peeled and crushed |
| 700 g | Medium potatoes, peeled, boiled and mashed |
| 420 g | John West Pink Salmon, 2 x 210g cans, drained, skin and bones removed |
| 2 | Spring onion, chopped |
| 1 cup | Fresh breadcrumbs |
| 1 | Mango, ripe, peeled, stone removed and finely chopped |
| 1 | Lebanese cucumber, small, peeled and finely chopped |
| 1 Tbsp | Chopped mint |
| 1 Tbsp | Chopped coriander |
| 1 Tbsp | Sweet chilli sauce |
| 1 | Oil spray, to coat oven tray |
Directions
Heat Oil in a frying pan, cook Leek and Garlic for 1-2 minutes until softened. Cool slightly.
Gently combine cooked Leek, Potato, drained and flaked John West Pink Salmon and Spring Onions. Divide mixture into 8 patties. Roll in Breadcrumbs, cover and refrigerate for 30 minutes.
Meanwhile combine Mango, Cucumber, Herbs and Sweet Chilli Sauce to make a Salsa. Chill.
Place prepared patties onto a baking paper lined oven tray and spray with Oil. Bake at 190°C for 15 minutes or until golden. Serve with Mango Cucumber Salsa.
TIP: An ideal recipe to prepare and take on a picnic. The patties are also delicious served in a Roll with Salad and Egg Mayonnaise. Salmon patties can be made and chilled overnight in the refrigerator before crumbing and cooking
