- Step 1
Remove salmon from the can and drain.
- Step 2
In a large mixing bowl combine the mashed potato, egg, spring onion, lemon juice and zest, seasoning and salmon, mix well.
- Step 3
Shape the mixture into patties and roll in the fresh breadcrumbs.
- Step 4
Heat the oil in a large non-stick frying pan and cook patties over a low heat until golden for 3–4 minutes. Drain well on paper towel.
- Step 5
Serve hot with a squeeze of lime and dollop of aioli.
- 2 185g cans Tassal roasted Tasmanian salmon in Canola Oil
- 400g potatoes, cooked & mashed
- 1 egg, beaten
- 2 spring onions, finely chopped
- 1 lemon, zested & juiced
- 1 tsp. lemon seasoning
- 4 cups fresh bread crumbs
- Olive oil for pan frying
- Aioli sauce, to serve
- Lime wedges, to serve