TOP TIP You will need 1 slice of white day-old bread for crumbs
SERVES 4 PREP 15 minutes COOK 10 minutes NUTRITION 2234kJ; 20g fat (10g sat); 16g protein; 29g carbohydrate; 8g fibre a serve COST $3.40 a serve
400g packet frozen mashed potatoes, thawed
210g can pink salmon, drained, flaked
¾ cup soft fresh breadcrumbs 2 green onions, thinly sliced 1 lemon, zest finely grated, juiced, plus wedges, to serve 1 egg, lightly whisked 2 tablespoons plain flour
¼ cup vegetable oil
½ cup low-fat Greek-style yoghurt
1 tablespoon chopped dill 1 tablespoon chopped capers Mixed salad leaves, to serve
1 Place the potato in a microwave-safe bowl. Microwave, covered, on High (100%) for 2 minutes or until heated. Stand for 1 minute. Stir. Add salmon, breadcrumbs, onion, zest, juice and egg; mix
well. Shape mixture into 8 oval patties. Dust in flour, shaking off excess.
2 Heat half the oil in a large frying pan over moderate heat. Cook patties, in 2 batches, for 2 minutes each side or until golden brown and heated; top up with remaining oil between batches. Drain on paper towel.
3 Whisk yoghurt, dill and capers in a bowl. Serve patties with salad leaves, dill yoghurt and lemon wedges.