Satay Salmon Patties Recipe
Ingredients
| 440 g canned red salmon, no-added-salt, well drained and flaked | ||
| 3 medium potatoes, cooked and mashed | ||
| Plain flour | 2 Tablespoon | |
| Garlic | 1 Clove (5gm), crushed | |
| Grated ginger | 1 Teaspoon | |
| 1 teaspoon grated lemon rind | ||
| 1 small red chilli, seeded and finely chopped | ||
| 2 teaspoons low salt soy sauce | ||
| Curry paste | 1 Teaspoon | |
| Pinch of chilli powder | ||
| Ground cumin | 1/4 Teaspoon | |
| Unsalted roasted peanuts | 2 Tablespoon, finely chopped | |
| Breadcrumbs | 1/2 Cup (16 tbs) | |
| Sesame seeds | 1/2 Cup (16 tbs) | |
| Peanut oil | 1 Tablespoon | |
Directions
1.Combine salmon, potatoes, flour, garlic, ginger, lemon rind, chilli, soy sauce, curry paste, chilli powder, cumin and peanuts in a large mixing bowl.
2.Combine breadcrumbs and sesame seeds.
Shape salmon mixture into twelve patties.
Roll in sesame seed mixture and refrigerate for 30 minutes.
Brush the base of a non-stick trypan with oil and heat.
Cook patties for 3-4 minutes each side or until golden brown.
Remove from pan and drain on absorbent kitchen paper.
2.Combine breadcrumbs and sesame seeds.
Shape salmon mixture into twelve patties.
Roll in sesame seed mixture and refrigerate for 30 minutes.
Brush the base of a non-stick trypan with oil and heat.
Cook patties for 3-4 minutes each side or until golden brown.
Remove from pan and drain on absorbent kitchen paper.
Chef
