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
Squeeze excess water out of grated zucchini and turnip to ensure patties will be dry and won’t fall apart.1
Place 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.2
Divide mixture into 6 portions and shape each into patty.3
Heat 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.4
Serve patties warm, garnished with parsley sprigs and dollop of ricotta.
Find out more about Lee Holmes at Supercharged Foods5