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| Servings | PEOPLE |
Ingredients
- 500 g wild salmon
- 1 bunch organic coriander diced, stems and all.
- 1 stick lemongrass roll on bench to help omit the flavours
- 6 cm piece organic ginger thinly diced
- 1 organic egg
- 1 tbs organic plain flour extra for dusting
- 600 g organic potatoes
Ingredients
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Instructions
- Peel organic potatoes and place in a pot of boiling hot water. Boil until soft, approx. 25 minutes.
- Roll lemongrass with palm of hand on the table and peel off the outer layer.
- Remove bones and skin from salmon.
- Pre-heat oven to 200ºC
- Peel ginger and add to Thermomix or blender with coriander, lemongrass and salmon. Remove and place all ingredients in a large bowl.
- Meanwhile remove boiled potatoes and mash with a fork.
- Add potatoes and all other ingredients to ginger, coriander, lemongrass and salmon mixture. Combine well.
- Shape mixture into patties and dust with flour.
- Heat oil in frypan. Add patties and cook for 5 minutes each side or until golden.
- Remove from pan and place in pre-heated oven for 5 minutes.
- Remove from oven and garnish with coriander leaves. Serve with a side salad and a wedge of lemon.
Recipe Notes
In preparation for meat free monday tonight on the blog we share with you a jamie oliver inspired salmon pattie recipe with my grandmas little twist!
