Lemon & Dijon Mustard Salmon Patties
Lemon & Dijon Mustard Salmon Patties
Meaghan South
Makes 8 patties (serves 4)
10 minutes
10 minutes
Mains
https://www.meaghansouth.com/blog/lemon-dijon-mustard-tuna-patties
https://meaghansouthvitalityshop.com.au/blogs/news/lemon-and-dijon-mustard-salmon-patties
These are a staple in our home for lunches and emergency meals. We always have a can of salmon in the cupboard and so when I'm making mashed potato I always make extra and whip up some salmon patties. They can be prepared, then frozen between pieces of baking paper for when you need a quick lunch or dinner. Enjoy with a huge green salad.
Ingredients
- 1 x 425 gram can Red Salmon (Tuna works well too)
- 2 medium size white potatoes, mashed (or 2 cups cooked quinoa)
- 1 tablespoon Dijon mustard
- 2 teaspoon lemon zest
- 2 tablespoon lemon juice
- 3 tablespoons chopped fresh parsley
- 3 tablespoons chopped fresh chives, spring onions, or shallots
- Sea salt and freshly ground black pepper to taste
- 1 egg
- Splash extra virgin olive oil
- Cube of organic butter
Directions
- Drain the liquid from the can of salmon.
- In a medium bowl, mix together the salmon, potatoes, mustard, lemon zest, lemon juice, parsley and chives. Season with salt and pepper. Taste before adding the egg, then mix in the egg.
- Form into 8 patties and place on a tray lined with baking paper. Chill in the fridge for one hour to help patties stay together.
- Heat the olive oil and butter in a pan on medium heat. Gently place the patties in the pan and cook until nicely browned, about 4 minutes on each side.
- Serve with wedges of lemon and a big green salad.