Crispy Salmon Potato Cutlet

Ever wondered what to do with left over salmon from yesterday? Crsipy Salmon Potato Cutlet is an easy fix for brunch or lunch. Serve with a side salad & buttered rice.

Ingredients

1 cup Salmon (gently break apart cooked salmon – from fresh, steam @80c for 10 mins)

1 cup Grated Potatoes

1 small onion (diced)

1 egg

Salt and Pepper

1 tbsp Chopped parsley

1 tsp grated lemon rind

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1/2 cup panko/bread crumbs

Method

  1. Mix all ingredients except panko crumbs.
  2. Portion salmon cutlets using an ice cream scoop and drop them into a plate of panko crumbs. Coat gently and place them on a lined baking pan. Press down to shape.
  3. Pre-heat oven on Hot air steam, 230c (convection with medium to high steam). Bake for 15 mins until brown.

OPTIONAL – Buttered rice

Steam rice for 30 mins using 1:1 rice:water. Pan fry garlic with butter. Add garlic butter to cooked rice with a pinch of salt and a tiny bit of dried parsley.

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