The Star Early Edition
500g potatoes, peeled and
cubed 15ml olive oil 1 onion, finely chopped 2 sticks of celery, finely
chopped 1 carrot, peeled and finely
chopped 185g tin of corn kernels,
drained 185g tin of salmon, bones
removed and flaked 60ml chopped fresh parsley
salt and pepper 2 eggs, slightly beaten 500ml panko breadcrumbs
oil, for frying Cook the potatoes in salted water until tender, 15-20 minutes. Drain and return to the pot over a low heat for 5 minutes. Mash until smooth. Set aside.
Meanwhile, heat the oil in a frying pan and fry the onion, celery and carrots until soft, about 5 minutes.
Add the sweetcorn, salmon and parsley and fry for 1 minute.
Add to the potatoes and gently mix until well combined. Season with salt and pepper. Shape into patties. Place the beaten eggs and breadcrumbs in two separate dishes.
Dip the patties in the egg and then the breadcrumbs.
Place onto a tray and refrigerate for 30 minutes.
Heat a little oil in a frying pan and fry the patties, in batches, until golden on both sides. NOTE: If panko breadcrumbs are not available, use fresh white or brown breadcrumbs instead.