• Iris Windsor

Salmon and Sweet Corn Patties



This is a quick and easy dish that children will enjoy. These can be prepared ahead, using canned or fresh salmon or white fish and left in the fridge just ready to cook


Ingredients

3 x 130gm cans Salmon Skin and Boneless, Drained and flaked (1.5 cups if using fresh)

1½ cup (approx 315gms) mashed potato (can buy ready mashed ... Woolworths Classic Potato Mash, 475gms)

1 cup frozen corn thawed or 1 can sweet corn drained

1 cup thinly sliced shallots

1/4 cup breadcrumbs

1 tsp lemon zest grated

1 egg lightly beaten

½ tsp salt

¼ tsp black pepper

1 tbsp fresh parsley, finely chopped

1 cup panko breadcrumbs

1/2 cup olive oil

Method

  1. Preheat the oven to 180C

  2. Mix the salmon, potato, corn, egg, 1/4 cup breadcrumbs, parsley, shallots, lemon zest, salt and pepper in a bowl

  3. Form eight ¾-inch-thick patties and freeze them for around 5 minutes until just firm

  4. Place panko breadcrumbs on a plate.

  5. Press the salmon cakes in the breadcrumbs to coat both sides

  6. Heat the olive oil in a large ovenproof skillet over medium-high heat

  7. Add the salmon cakes (cook 4 at a time if they don't all fit in the pan)

  8. Cook until golden brown, 3 to 4 minutes per side

  9. Transfer the salmon cakes to the oven and bake for another 6 – 8 minutes to finish off cooking

  10. Serve with a salad, fresh lemon, and a side of tartar sauce

To learn more about us, at Dragonfly's Early Learning at Coolum Beach, go to https://www.dragonflys.com.au/contact-us

Or give us a call on 07 5471 6500. We would love to hear from you


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