Sal­mon Pat­ties & Orange Salad

SERVES 4 PREP 20 min­utes COOK 10 min­utes NUTRITION 2957kJ; 25g fat (10g sat); 17g pro­tein; 31g car­bo­hy­drate; 9g fi­bre a serve COST $3.50 a serve

Recipes+ - - Contents -

415g can pink sal­mon, drained, flaked, bones and skin dis­carded

500g bought mashed potato 2/3 cup dried pack­aged bread­crumbs, plus 1 cup ex­tra

2 eggs, lightly whisked

1 green onion, thinly sliced,

plus 1 ex­tra

2 ta­ble­spoons veg­etable

or olive oil

½ cup re­duced-fat may­on­naise ½ ta­ble­spoon smoked pa­prika ½ bunch wa­ter­cress,

leaves picked

2 or­anges, seg­mented Lemon wedges, to serve

Com­bine sal­mon, mashed potato, bread­crumbs, egg and onion in a bowl. Shape mix­ture into 8 pat­ties. Place ex­tra bread­crumbs on a large flat

plate. Press pat­ties into bread­crumbs to lightly coat.

Heat oil in a large non-stick fry­ing pan over mod­er­ate heat. Cook pat­ties, in batches, for 2 min­utes each side or un­til golden brown. Whisk may­on­naise and pa­prika in a bowl.

Ar­range wa­ter­cress, orange and ex­tra onion on serv­ing plates. Top with pat­ties. Serve with may­on­naise mix­ture and lemon wedges.

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