Salmon and Spinach Patties, Citrus Tofu Mayonnaise and simple Green Salad
Steve Roberts and Colin Doyle
Who doesn’t love a good pattie and these are sublime , together with a healthier Mayonnaise this dish is quick and tasty
Makes approx 10
200g spinach finely shredded
2 tablespoons of panko crumbs
200g white fish fillets
400g salmon fillet finely diced
1 egg white
Salt and pepper
Good handful of Italian parsley chopped
100g feta crumbled
1 spring onion chopped
40-50g white sesame seeds
40ml Lupi olive oil for cooking
200g mixed lettuce leaves to serve
One lime wedged
Tofu mayonnaise to serve
Pre heat oven to 180 degrees.
Place white fish fillets , egg white , salt and pepper into a food processor and pulse until well combined.
Transfer to a bowl and panko crumbs, diced salmon , chopped parsley , feta and spring onions and fold to combine.
Shape into patties and press in to the sesame seeds on both sides.
Heat oil in a frying pan and brown patties on both sides , transfer to a pyrex dish , place in oven and bake for around 8 minutes or until done.
Remove from the oven arrange on serving platter with lime wedges , tofu mayonnaise and green salad leaves.
200g soft silken tofu
2 limes juiced
Handful of coriander leaves
Salt and pepper to taste
Place tofu , lime juice, coriander leaves in a food processor and process until smooth, add seasoning to taste.
Note this mayonnaise is stable for the fridge life of the tofu.