Salmon And Dill Patties - cooking recipe

Ingredients

1 1/3 lbs russet potatoes, peeled and chopped
1 tbsp oil
1 None red onion, finely chopped
2 cloves garlic, crushed
1 can (15 oz) red or pink salmon, drained and flaked
2 None eggs
2 tbsp chopped fresh dill
1 None lemon, peel finely grated
1/4 cup flour
1/2 cup dry breadcrumbs
None None Vegetable oil, for shallow-frying
None None Steamed green beans, to serve
None None Lemon wedges, to serve

Preparation

Place the potatoes and water to cover in a large saucepan on high heat. Bring to a boil. Cook for 10-15 mins, until very tender. Drain well. Transfer to a large bowl. Mash well and set aside to cool.
Meanwhile, heat the oil in a large skillet on high heat. Add the onion and garlic and cook, stirring, for 3-4 mins, until tender. Cool.
Add onion mixture, salmon, 1 beaten egg, dill and lemon peel to potatoes. Season to taste and mix well. Shape mixture into 8 flattened patties. Arrange on a tray and refrigerate for 20 mins, until firm.
Coat the patties in the flour, shaking off excess. Dip into the remaining beaten egg and coat in the breadcrumbs, pressing firmly.
Heat the oil in same skillet on medium heat. Shallow-fry the patties, in two batches for 4-5 mins each side, until golden. Drain on paper towels. Serve with vegetables and lemon wedges.