Mushroom & Tinned Salmon Patties
An easy tinned salmon recipe the kids will love.
Ingredients
For the mushrooms
- 500 g white button mushrooms
For the patties
- 400 g tin cannellini beans drained and rinsed
- 340 g tinned salmon drained
- 2 XL free-range eggs lightly beaten
- ½ cup fresh peas blanched (or defrosted frozen peas)
- 1 lemon zest
- 1 shallot minced
- ½ cup spring onions sliced
- ¼ cup fresh parsley finely chopped
- extra virgin olive oil
To serve
- lemon wedges
- salt and pepper to taste
Instructions
For the mushrooms
- Using a food processor, pulse the mushrooms until they are very finely chopped.
- In a large saucepan sauté the mushrooms with a drizzle of olive oil until they have sweated off most of their water. Set aside to cool.
For the patties
- In a large bowl combine the rest of the ingredients along with the cooled mushrooms.
- Season well with salt and pepper.
- Separate into equally sized patties.
- Pan fry patties using a little olive oil in a non-stick frying pan. Cook until golden brown on both sides.
Serving
- Serve patties with wedges of lemon and a side salad or veg.