Makes
2
Prep Time
20 minutes
Cooking Time
15 minutes
Ingredients
- 130g can John West Chunk Style Salmon in Springwater, drained
- 1 large (300g) potato
- 125g can red kidney beans, drained
- 2 teaspoon chopped fresh dill
- ½ teaspoon finely grated lemon zest
- 1 dill cucumber, finely chopped
- ¼ cup grated tasty cheese
- ½ cup flour
- 1 egg, lightly beaten
- ¾ cup panko breadcrumbs
- Oil, for cooking
- Steamed asparagus, for serving
- Toasted pine nuts, for sprinkling
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Method
STEP 1Pierce potato skin well with a fork. Cook whole potato in a microwave oven on HIGH for 6-7 minutes or until tender. Cut in half and carefully scoop out hot flesh into a large bowl. Mash well.
STEP 2
Add John West Salmon, red kidney beans, dill, lemon zest, dill cucumber and cheese and stir to combine. Form into 2 patties (or 4 smaller patties). Chill for 30 minutes.
STEP 3
Coat patties in flour, shaking off excess. Dip in egg and coat in panko crumbs. Refrigerate for 30 minutes.
STEP 4
Heat oil in a frypan and cook patties on both sides until golden. Drain on absorbent paper. Serve with asparagus, sprinkled with pine nuts.
Tips
Use Salmon in Olive Oil instead, if desired.
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