Tuesday, November 20, 2012
miniature salmon patties
They are oh so simple to make and fantastic for smuggling in extra veggies, the variations are endless.
For those yet to enjoy the simple pleasure of this Aussie staple a salmon pattie is basically made with mashed potato and tinned salmon bound together with a beaten egg, rolled in flour or breadcrumbs and then fried in oil or butter. Last night I stumbled across a significant discovery in making them even more appealing to the little people at your dining table...make the patties miniature.
It seems so obvious that small people like small pieces of food but it is something I regularly overlook.
Last night I had River and Sol on kitchen duty with me and they were in charge of rolling the salmon patties, of course their small hands made small patties.
Whether it was that they had a hand in making them or it was the miniature size that appealed I can't be sure, either way they ate their dinner with gusto.
Here is the very basic recipe:
3 small or 2 medium potatoes
1 medium orange sweet potato (kumara)
1 210gram tin of pink salmon
1 egg beaten
flour of choice for dusting
2tbsp of oil or a knob of butter
Boil or steam potato and sweet potato until mashable.
Mash potato with a knob of butter (butter optional).
Flake the salmon using a fork and mix into potato.
Stir in the beaten egg.
Shape into patties of desired size.
Roll in flour until lightly coated.
Fry in oil or butter until golden (be sure to have enough oil in pan so they don't stick or burn. Once they are cooked you can place them on kitchen towel to absorb excess oil).
With a salad or some vegies on the side, dinner is ready!
As for the endless variations here is a start...for vegetarians use lentils in place of the salmon, grated zucchini, chopped herbs, chopped onion, chopped spring onion, chopped spinach or kale, corn, mashed pumpkin, grated carrot...and so on.
I hope that is a simple solution to dinner tonight and that they are a hit with your family xx