Salmon Patties with Turnip
A delicious take on the traditional salmon patties using turnip to help keep them from falling apart when you cook them, whilst the lemon zest imparts a flavour punch.
Recipe / Lee Holmes from Supercharged Foods
Photography / Kate Duncan
INGREDIENTS
Salmon Patties
- 2 zucchinis, grated
- 1 turnip, peeled & grated
- 415g tin pink salmon, drained & broken up
- 1 teaspoon lemon zest
- 2 eggs
- 1 tablespoon organic extra-virgin olive oil
- 1 teaspoon parsley, to garnish
- Dollop ricotta, to serve
METHOD
Squeeze excess water out of grated zucchini and turnip to ensure patties will be dry and won’t fall apart.
1Place grated zucchini and turnip in a bowl with salmon, lemon zest and eggs. Season well with sea salt and freshly ground black pepper and mix together well.
2Divide mixture into 6 portions and shape each into patty.
3Heat a little olive oil in frying pan and fry half the patties over medium heat until lightly browned and cooked through, about 5 mins on each side. Remove patties from pan and keep warm while cooking remaining patties.
4Serve patties warm, garnished with parsley sprigs and dollop of ricotta.
Find out more about Lee Holmes at Supercharged Foods
5Salmon Patties with Turnip
A delicious take on the traditional salmon patties using turnip to help keep them from falling apart when you cook them, whilst the lemon zest imparts a flavour punch.
Recipe / Lee Holmes from Supercharged Foods
Photography / Kate Duncan
INGREDIENTS
Salmon Patties
- 2 zucchinis, grated
- 1 turnip, peeled & grated
- 415g tin pink salmon, drained & broken up
- 1 teaspoon lemon zest
- 2 eggs
- 1 tablespoon organic extra-virgin olive oil
- 1 teaspoon parsley, to garnish
- Dollop ricotta, to serve
METHOD
Squeeze excess water out of grated zucchini and turnip to ensure patties will be dry and won’t fall apart.
1Place grated zucchini and turnip in a bowl with salmon, lemon zest and eggs. Season well with sea salt and freshly ground black pepper and mix together well.
2Divide mixture into 6 portions and shape each into patty.
3Heat a little olive oil in frying pan and fry half the patties over medium heat until lightly browned and cooked through, about 5 mins on each side. Remove patties from pan and keep warm while cooking remaining patties.
4Serve patties warm, garnished with parsley sprigs and dollop of ricotta.
Find out more about Lee Holmes at Supercharged Foods
5Lunch
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