Sensational salmon, potato and pea patties

Get ready to tantalize your taste buds with these delicious salmon and potato patties. As you start boiling the potatoes, the aroma of the starchy vegetable fills the air, making you eager to taste the comforting dish.

To accompany the dish, you can whip up a delicious herbed yogurt, with the dill, parsley, and lemon zest adding a refreshing and herby fragrance. The combination of flavours and aromas dance on your tongue, making it a truly satisfying meal.

Makes 12-16, and serves 4

Ingredients

• 700g potatoes, peeled and chopped into 3cm cubes
• 2 x 180g pieces salmon, skin removed and pin-boned (you could also use a 425g tin of salmon in springwater)
• 100g frozen peas, thawed
• 1 lemon, zested
• 1 1/2 cups (100g) panko breadcrumbs
• 1 egg, beaten
• 1/4 cup (60ml) olive oil
• Lemon wedges, watercress and cornichons (dill gherkins), to serve (optional)

If you’d like to make a herbed yoghurt to accompany this dish, you’ll need the following:

• 1 cup (280g) thick Greek-style yoghurt
• 1 tbsp dill
• 1 tbsp flat-leaf parsley
• 1 lemon, zested

Method

1. Place potatoes in a large saucepan. Cover with water. Bring to the boil over a high heat. Boil for 10 minutes or until the potatoes are tender.
2. If using fresh salmon, place a steamer basket on top of the saucepan with the salmon. Cover the basket and cook for 3-4 minutes until almost cooked, then remove from heat.
3. Drain potatoes. Return to pan. Roughly mash. Set aside to cool completely.
4. Flake the salmon and combine with peas, lemon zest, panko, egg and potatoes. Season. Fold through the mixture to combine.
5. Use lightly oiled hands to form mixture into patties, then place on a baking tray lined with baking paper. Chill for 30 minutes.
6. Meanwhile, for herbed yoghurt, combine all ingredients in a bowl and chill.
7. Heat 1/4 cup oil in a frying pan over medium-high heat. Cook patties in batches for 2-3 minutes each side, or until lightly golden and warmed through. Drain on paper towel.
8. Season, then serve with lemon wedges, watercress, cornichons and herbed yoghurt.