Due to the fact that my kids are happy eating anything I call a ‘crunchy pancake’ and I’m looking for ways to get more calcium into my daughter who doesn’t do too well with dairy, I decided to revive a staple from my childhood – the salmon patty. It had to be delicious, crunchy and kid-friendly.
This is a very basic recipe that you can get more fancy with – but it’s a new fav in our house just the way it is. I serve it up with a plate of raw veg. Or top with basil pesto and baby spinach.
Makes around 18 patties.
- • 6 potatoes peeled and cubed
- • 2 x medium tins (210g) of sustainably caught red salmon
- • 3 spring onions sliced
- • 1 cup oats OR 1 cup quinoa flakes/GF bread crumbs for gluten-free option
- • 1 cup cheese grated
- • 1 1/2 tsp Dill fresh or dried
- • juice of 1/2 lemon
- • 1/2 tsp salt
- • 3 tblp coconut oil or olive oil (and more if required)
- Steam your potatoes in a pot of boiling water until they are soft all the way through. Remove and drain.
- Add to a bowl with the rest of the ingredients and mash together until fully combined.
- Heat oil in a fry pan over moderate heat and once warm, add small handfuls of mixture into the pan and flatten. Once browned on one side, flip and cook on the other side.