These fresh salmon patties are also perfect for the summer. They can be packed up and taken to the beach. I found that with a very few exceptions, everyone likes them, including young kids. You can also shape them into small mini bites or for variety, place the mixture in a quiche dish, bake and cut up into slices, just like the crustless vegetable pie. Any leftovers can be stored in the fridge and even more delicious the day after.
You will need: 500g cooked fresh or frozen salmon [or you can used tinned] 100g feta cheese, mashed a pinch of nutmeg 4 tablespoons mixed herbs and parsley, finely chopped some grated lemon zest 300g mashed potato or sweet potato [or if you are in a rush use a packet of quick mix mashed potato] 2 tablespoons plain or greek yoghurt 1/4 teaspoon dried herbs of your choice 1 tablespoon capers, chopped finely [leave out if you do not like them] 1 carrot finely grated 1 zucchini finely grated 3 eggs 1 teaspoon fresh lemon juice 6 tablespoons stoneground oats
Mix all the ingredients together in a large bowl. Cover and allow to rest in the fridge for at least 10 minutes or more.
Prepare a baking tin with baking paper and non stick cooking spray
Form patties and place on the baking dish.
Preheat the oven to 200C.
Cook the patties in the oven for 15 minutes. Turn them over and cook for another 15 minutes. If you prefer to shallow fry them, do so.
Serve warm or cold.