Salmon Patties with Turnip https://thesourcebulkfoods.com.au/wp-content/uploads/2019/05/Lees-Salmon-Turnip-Patties-1.jpg Dinner, Gluten Friendly, Lunch Salmon Patties2 zucchinis, grated 1 turnip, peeled & grated 415g tin salmon, drained or try a waste-free option of poached salmon* 1 teaspoon lemon zest 2 eggs 1 tablespoon organic extra-virgin olive oil 1 teaspoon parsley, to garnish Dollop ricotta, to serve Squeeze excess water out of grated zucchini and turnip to ensure patties will be dry and won’t fall apart. 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. Divide mixture into 6 portions and shape each into patty. 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. Serve patties warm, garnished with parsley sprigs and a dollop of ricotta.   Find out more about Lee Holmes at Supercharged Foods *Quick poached salmon: In a large, deep, straight-sided frying pan or pot, combine 1 1/2 teaspoons salt and 6 cups water. Season salmon with salt and gently lower into simmering liquid (liquid should just cover fish). Reduce to a very gentle simmer. Cover and cook until salmon is opaque throughout, about 5 minutes (longer for thicker fillets). Using a wide slotted spatula, remove salmon from the liquid. PT30M
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Salmon Patties with Turnip

Salmon Patties with Turnip Recipe DOWNLOAD RECIPE

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 salmon, drained or try a waste-free option of poached salmon*
  • 1 teaspoon lemon zest
  • 2 eggs
  • 1 tablespoon organic extra-virgin olive oil
  • 1 teaspoon parsley, to garnish
  • Dollop ricotta, to serve
TIME

30 Minutes

SERVES

6

DIFFICULTY
METHOD

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 a dollop of ricotta.

 

Find out more about Lee Holmes at Supercharged Foods

5

*Quick poached salmon:

In a large, deep, straight-sided frying pan or pot, combine 1 1/2 teaspoons salt and 6 cups water. Season salmon with salt and gently lower into simmering liquid (liquid should just cover fish). Reduce to a very gentle simmer. Cover and cook until salmon is opaque throughout, about 5 minutes (longer for thicker fillets). Using a wide slotted spatula, remove salmon from the liquid.

6

WHERE TO

FROM HERE?

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