The Star Early Edition



Makes 18-20

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.


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