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.
1 cup Salmon (gently break apart cooked salmon – from fresh, steam @80c for 10 mins)
1 cup Grated Potatoes
1 small onion (diced)
Salt and Pepper
1 tbsp Chopped parsley
1 tsp grated lemon rind
1/2 cup panko/bread crumbs
- Mix all ingredients except panko crumbs.
- 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.
- 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.