Salmon patties with lemon grass

Crispy Lemongrass Salmon Patties Freezer-friendly, budget-friendly, and great hot or cold. Makes about 8 patties. Ingredients 2 x 415g tins salmon, drained well 3 cups cold mashed potato 2 stalks lemongrass, tender white part only, very finely chopped 2 spring onions, finely sliced 1 egg 1 cup breadcrumbs (plus extra if needed) 1 tbsp soy sauce 1 tsp garlic powder ½ tsp black pepper Zest of 1 lemon Oil for pan frying Optional Add-Ins Chopped parsley or coriander Finely diced chili Sesame oil drizzle Grated ginger Method Drain salmon well and remove large bones if preferred. In a large bowl combine: salmon mashed potato lemongrass spring onion egg breadcrumbs soy sauce garlic powder pepper lemon zest Mix until combined. If mixture feels too soft, add a little more breadcrumbs. Shape into patties. Heat a shallow layer of oil in a frying pan over medium heat. Cook patties for 4–5 minutes each side until golden and crisp. Drain briefly on paper towel. Serving Ideas Sweet chili sauce Garlic yogurt sauce Asian slaw Salad bowls Inside wraps With avocado and cucumber Freezer Instructions To Freeze Uncooked Place patties on a tray until firm. Transfer to freezer bags with baking paper between layers. Freeze up to 3 months. To Cook From Frozen Thaw overnight in fridge for best texture. Pan fry as normal.

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