Port Douglas & Mossman Gazette - - SPORT - Recipe from

Cook the po­ta­toes in a large saucepan of boil­ing wa­ter un­til ten­der. Drain and mash un­til smooth.

Melt the but­ter in a large non-stick fry­ing pan over a medium heat. Add the leek. Cook, stir­ring, for 5 min­utes.

Put the po­ta­toes, leek, salmon, egg, lime and chilli blend, rind and juice into a large bowl. Mix un­til well com­bined.

Di­vide the mix­ture into eight por­tions. Shape each por­tion into a patty. Place the bread­crumbs on a plate and press pat­ties into the crumbs to coat.

Wipe the fry­ing pan clean with some pa­per towel. Heat half of the oil over a medium-high heat. Cook half of the pat­ties for 3 min­utes on each side or un­til golden. Trans­fer to a plate. Re­peat. Serve warm with salad leaves.

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