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Salmon and Tomato Chilli Patties |
Submitted By:
Dean |
| Date/Time :
July-06-2006, 18:42:02 |
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Ingredients: 3 cups KELLOGG'S Corn Flakes, coarsely crushed. 1/2 cup Whole Egg Mayonnaise, 1 tblspn Extra Light Olive Oil, 415 g Pink Salmon, darined and flaked. 2 tspn Lemon Pepper, 1/2 cup Tomato Chilli Sauce, 2 tspn Lemon, juiced. 4 large Spring Onions (shallots), finley sliced (reserve some for garnish). 100 g Loose Salad Mix, 500 g Sebago Potatoes, peeled chopped. Directions: Steam, boil or microwave potatoes until tender. Drain well and mash. Combine mayonnaise and lemon juice. Combine potatoes, salmon, spring onions and 1 teaspoon lemon pepper in a bowl. Shape into round patties using BurgerMate. Combine the remaining lemon pepper and crushed cornflakes. Gently coat each patty in crumb mixture and refrigerate until required. Heat 2 teaspoons oil in heavy-based frying pan. Add patties and cook for 2-3 minutes each side until golden brown. Transfer to a plate lined with paper towel. Set aside to keep warm. Repeat with remaining patties, adding extra oil as needed. Serve salmon patties with salad, Bush Tomato Chilli Sauce and mayonnaise. Top with extra spring onions. |
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