A delicious take on traditional salmon patties. This recipe uses turnip to help keep the patties 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 a dollop of ricotta.
Find out more about Lee Holmes at Supercharged Foods5
*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