Easy peasy salmon patties and week 12 of the money challenge

I was left with a mound of mashed potato and remembered how much we love salmon patties.  These little beauties were dished out as a tuna variety when I was growing up but I think the salmon ones aren't as dry.  

These are made with all ingredients from our stockpile. 

I'm trying to shop light this week and use up what we have ~ sort of shopping from your cupboards!  So apart from fresh fruit, that should be all we need.  I'll change that, it will be all we get, it's the easiest way I know to save quick cash, and we have a trip planned for next month that would benefit from some extra kitty thrown at it.  

There is so much I forget about in our cupboards.... Things like dried chickpeas, pearl barley, cous cous and pulses that need ahead planning for soaking, but that can be made into a delicious meal.

I really enjoy the process of making these patties: rolling, crumbing and frying.  This is a double batch which makes around 24 patties depending on the size you make them.  Freeze them at the crumbed stage in layers of baking paper for best results.

Salmon Patties

2 x 415g tin's of pink salmon

mashed potatoes, around 500g -800g and of course you can also use mashed pumpkin and sweet potato or a mixture of them all

juice and zest of half a lemon, or a splash of lemon juice 

2 spring onions or small bunch of chives finely chopped

a good handful of parsley finely chopped

2 eggs

2 cup of breadcrumbs ~ 1 cup used for crumbing

good amount of salt and pepper

1. Mix everything together except for the breadcrumbs for crumbing.  Roll into balls and flatten, coating with breadcrumbs.  It's easiest to roll all the patties first then crumb them all.
2. Heat a heavy based fry pan and add in enough oil to come up around 1 cm deep.  Check it is hot enough by placing a few breadcrumbs in and if they sizzle it is ready.
3. Fry in batches and turn once, then popping the patties onto paper towel.
4. These can be served from here or put onto a baking tray and placed into the oven to keep hot until dinner ~ around 30 minutes on 150c.

It really is best made with day old mash or mash made in the morning and used in the afternoon so it is cold.  You can also blitz up the herbs with 1 raw carrot to get some more vegies in there.  I've also had great success swapping 1/2 a cup of the breadcrumbs in the mixture with uncooked cous cous.   Serve with a salad with a good garlicky aioli and a wedge of lemon.

It's also week 12 of the 52 week money challenge. Are you still saving? Anyone broken into the stash? I have to say, I think it's going to be hard to stick to when the weeks 40-50 come around!

I hope you all have a great week and take the time to stop and smell the roses, whatever it is that fills you up.  A few beach walks are on my list of must do's.

Ciao, Jan.