Salmon patties with winter salad
340 g, (400g), brushed, peeled, cut into 3cm chunks
Red salmon, canned in spring water
340 g, (415g can), flaked
4 small, green, thinly sliced
Fresh flat-leaf parsley
¼ cup(s), chopped
2 medium, lightly beaten
⅓ cup(s), (50g)
½ cup(s), (50g), dried packaged
1 whole, pink
Baby spinach leaves
1 small, peeled, chopped
1 x 3 second spray(s)
- Preheat oven to 190ºC or 170ºC fan-forced. Lightly spray a baking tray with oil. Cook potatoes in saucepan of boiling water for 10–15 minutes or until tender. Drain, then transfer to a large bowl and coarsely mash. Cool for a few minutes, then mix in salmon, green shallots and parsley with a fork.
- Divide mixture into 12 portions, then roll each into a ball and press gently to flatten out into a 6cm patty.
- Place eggs in a shallow bowl. Spread flour and breadcrumbs onto two separate plates. Coat patties in flour, dusting off excess. Dip into egg, then coat in breadcrumbs, pressing gently. Place patties on prepared tray and lightly spray with olive oil. Bake for 20 minutes, turning once, or until golden.
- To make winter salad, cut skin and pith from grapefruit. Holding grapefruit over bowl to catch any juice, cut between membranes to segment, then cut each segment in half. Combine spinach, avocado and grapefruit in a bowl and toss with oil and 1 tbs grapefruit juice. Season with salt and freshly ground black pepper. Serve patties with salad.