When it comes to quick and tasty dinners it’s hard to go past a classic patty recipe. These delicious salmon, corn and capsicum patties are delicious and also super budget friendly, making them a great meal to add to your weekly roster of dinners. Like all good patties they’re easy to make and are perfectly crunchy on the outside, yet flavourful on the inside. Serve them with a side of veggies or a colourful garden salad and a simple lemon and olive oil dressing. Store any leftovers in an airtight container in the fridge as they make for a great lunch the next day!

Ingredients

• 600g potatoes, peeled, coarsely chopped
• 2 1/2 tbsp olive oil
• 1 small red capsicum, halved, deseeded, finely chopped
• 185g fresh corn kernels
• 3 shallots, ends trimmed, thinly sliced
• 1 x 415g can red salmon, drained, skin and bones removed, flaked
• 1 egg, lightly whisked
• 45g dried breadcrumbs

Method

1. Cook the potato in a steamer basket over a saucepan of simmering water, covered, for 12 minutes. 
2. Transfer to a large bowl. Use a potato masher to mash until smooth. 
3. Meanwhile, heat two teaspoons of oil in a large non-stick frying pan over medium heat. 
4. Add the capsicum, shallots and corn and cook, stirring occasionally, for 5 minutes. 
5. Add the capsicum mixture, salmon and egg to the potato. Season with salt and pepper. Stir until well combined. 
6. Divide the mixture into eight equal portions. Shape each portion into a 2cm-thick patty. 
7. Place the breadcrumbs on a plate. Add one patty to the breadcrumbs and press firmly to coat. Transfer to a large plate. Repeat with remaining patties and breadcrumbs. 
8. Cover and place in the fridge for 30 minutes to chill. 
9. Wipe the frying pan clean with a paper towel. Heat the remaining oil in the pan over medium-high heat. 
10. Add half the patties and cook for 3 minutes. Transfer to a plate lined with paper towel. Repeat with remaining patties. 

Are you a fan of salmon patties?