Salmon patties with horseradish yoghurt

Fish patties are a classic family favourite, but these ones are a little more gourmet, with crab meat and salmon and a horseradish yoghurt dipping sauce to give it a bit of bite. But the gourmet side is all in the taste, not the effort they take to make, so this is a great choice for a weeknight dinner. 

Ingredients

• 600g leftover cooked potato, mashed
• 1 bunch dill, fronds chopped
• Finely grated zest of 1 lemon
• 1 shallot, finely chopped
• 1 garlic clove, crushed
• 2 eggs, beaten, plus 1 egg white
• 2 1/2 cups panko breadcrumbs
• 250g leftover cooked salmon
• 200g cooked crab meat
• 1/2 cup plain flour
• Olive oil, to shallow-fry
• Lemon wedges, to serve

Horseradish yoghurt

• 1 cup (280g) thick Greek-style yoghurt
• 1/4 cup (70g) horseradish cream
• Juice of 1 lemon
• 1 small garlic clove, crushed

Method

1. Mix together potato, dill, lemon zest, shallot, garlic, egg white and 1 cup breadcrumbs in a bowl and season with salt and pepper.

2. Flake the salmon with a fork and mix through along with the crab meat and shape into 12 patties.

3. Put remaining breadcrumbs and flour in separate bowls. Dust patties with flour, shake off any excess, dip in egg and then coat in breadcrumbs. Chill patties in fridge for 20 minutes to firm.

4. Heat approximately 1cm oil in a large frypan over medium-high heat. Add the patties and fry for around 4 minutes each side or until crisp. Place on paper towel to drain and repeat with remaining patties until all cooked.

5. To make horseradish yoghurt, combine all ingredients and season with salt and pepper to taste.

6. Serve with lemon wedges and a fresh salad.