Preparation time is 25minutes
Cook time is 10minutes
Total time is 35minutes
Serve is for 4 people
Estimated cost per serve is 8.59 dollar
Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 450grams brushed potatoes, peeled, quartered
- 2 eggs
- 415grams Woolworths red salmon, skin removed, flaked
- 400grams Woolworths corn kernels, drained
- 3/4grams plain flour
- 1/2 punnet dill, finely chopped
- 1/4 cup Dijon mustard
- 1 1/3 cups Woolworths panko breadcrumbs
- 60grams Woolworths leafy mix salad
- 1 cup vegetable oil, for frying
Description
For an affordable dinner that won't disappoint, tuck into some mouth-watering salmon and corn cakes for a stress-free and satisfying night.
Instruction tip
Fresh tip:Salmon bones are a great source of calcium so leave them in for a boost.
Method
Step 1 of 4
Place potatoes in a medium saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium and cook for 15 minutes or until tender. Drain. Return to pan. Place over low heat and mash until smooth.
Step 2 of 4
Transfer potatoes to a bowl. Add 1 egg, salmon, corn, 1/4 cup flour, 1 1/2 tbs mustard and dill, and mix until combined. Shape into 8 patties.
Step 3 of 4
Whisk remaining egg in a shallow bowl. Place remaining flour and breadcrumbs in separate shallow bowls. Coat fish cakes in flour, dip in egg and then coat in breadcrumbs. Transfer to a plate and chill for 15 minutes.
Step 4 of 4
Heat oil in a medium frying pan over medium heat. Cook patties for 3-4 minutes each side or until golden. Repeat with remaining patties. Serve patties with salad mix and remaining mustard.
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