Having just finished lunch at my desk (naughty I know, especially as it’s such a nice day outside..) I thought I would share it with you: Curried Salmon Patties. This is one of those make-a-big-batch-and-freeze type recipes I love to stock my freezer with for work. It’s based on a recipe I got from my personal trainer Kylie, and one I’ve made a few times. So now not only am I greatly satisfied as I write this, I am also feeling pretty smug about having eaten a healthy lunch!
CURRIED SALMON PATTIES
500g butternut pumpkin, peeled and cut into 3cm pieces
2 tbsp olive oil, plus extra to cook patties in
400g drained canned salmon (I use 4 x Safcol Salmon Pouches
in mild chilli for added flavour)
1/2 red onion, finely diced
1 zucchini, grated and moisture squeezed out
1 tbsp curry powder
salt and pepper
- Preheat oven to 200°C.
- Place pumpkin on a sheet of aluminium foil, about 40cm long and drizzle over oil. Season with salt and pepper and fold foil over loosely. Place in a hot oven for 30 minutes, or until fork tender. Transfer to a bowl and mash roughly.
- Combine pumpkin with drained salmon, onion, zucchini, eggs and curry powder. Season to taste.
- Shape mixture into 8 patties, adding a little flour if mixture is too runny.
- Heat a large non-stick frying pan and add a little oil.
- Fry patties for 2-3 minutes either side until golden brown. Serve with salad.
Serves 2 as a main, 4 as a light lunch (as pictured)