Not many edibles to harvest from the garden at the moment. So we have to depend on our frozen goods. We are trying to use up our frozen beans from last summer which should be more than 9 months sitting in the freezer now. So we found this recipe to enjoy those fresh potato and carrot with some of those frozen bean. This is our first time joining in Robin's Thurday's Kitchen Cupboard.Salmon and Green Bean Potato Patties
(adapted from The Australian Women's Weekly~The $ Smart Cook)
800 gram potatoes, chopped coarsely
20 gram butter
1/3 cup (25gram) finely grated parmesan cheese
415 gram can red salmon
1/3 cup (35gram) packaged breadcrumbs
vegetable oil, for shallow-frying
3 medium size carrot (coarsely grated)
(1) Boil, steam or microwave beans until tender; drain. Rinse under cold water; drain. Chope coarsely.
(2) Boil, steam or microwave potato until tender; drain. Mash potato in large bowl with butter, cheese and egg until smooth.
(3) Drain salmon; discard skin and bones. Add salmon, carrot and beans to potato mixture; mix well. Shape salmon mixture into patties; coat in breadcrumbs. Place patties on tray, cover; refrigerate 30 minutes.
(4) heat oil in large frying pan; fry patties, in batches until browned lightly and heated through. Drain on absorbent paper.
A very very very simple lunch.