Crumbed Fish Patties

This is a vintage recipe! Or retro? I can remember my nana making these when I was a kid and in my book anything my nana made is good enough for me. Having said that, everything can be improved especially when you have a Combi-Steam! If you have little munchkins this is a great way to get some omega 3's into them as well as a lovely healthy source of protein. Throw in some veggies and if you can get them to eat one or two of these at the dinner table I think you would be a very happy parent. Of course, being crumbed and golden brown helps too!

Usually these types of things would be shallow fried in a pan full of oil. That's not always the worst thing in the world as I'm a big believer in the old "everything in moderation" concept but what I do hate is the mess, the spitting and the dirty pan full of oil. I always, eventually find myself doing laps of the kitchen with it, trying to work out exactly what to do with the oil. Forget that Combi-Steamers! Using the amazing Hot Air + Steaming function you can get a golden crumb on the outside of your food and a soft moist inside with just a spray of some olive oil and a nice hot temperature.

A good tip is to make these the night after you have mashed potato as part of another meal. Just make some extra that night and pop it in the fridge ready to use for these.

As you read this recipe think about all the other things that you could cook the same way - crumbed chicken tenderloins, small pieces of crumbed fish, arancini (risotto) balls, crumbed mushrooms and even coconut prawns. Try this to get you started and then experiment from there!!

Crumbed Salmon (or tuna) Patties
makes approx 12 patties

Ingredients:
4 cups mashed potato (cold)
210g can salmon (or tuna) drained
½ cup frozen corn (thawed) ½ cup frozen peas (thawed)
zest of 1 lemon
3 tbs whole egg mayonnaise
1 tbs dijon mustard
¼ cup grated parmesan
1 cup breadcrumbs (packet ones!)

Method:

1. Combine the potato, salmon, lemon zest, mayonnaise, parmesan and mustard in a mixing bowl. Season well with S&P. Mix until well combined. Add the peas and corn and mix through gently.

2. Place the breadcrumbs onto a large plate and spread out slightly.

3. Shape the mixture into patties and press gently into the breadcrumbs, turning to coat all over. Place on a plate or tray in a single layer and repeat with remaining mixture.

4. Cover with cling film and refrigerate for at least 30 minutes.

5. Select Hot Air+Steaming or Combination Steam. Set the temperature to 230°C. Leave to pre-heat. (For variable Steam select 10%).

6. Line the enamel or stainless steel tray with baking paper. Spray the patties on one side well with olive oil spray. Place them sprayed side down onto the tray. Spray the other side well with olive oil spray.

7. Once the oven is pre-heated add the patties.

8. Cook for 12 minutes. Remove quickly and close the door. Use an egg slide to carefully turn the patties. Return the patties to the oven and bake for a further 8 minutes or until they are golden.

9. Serve with salad or coleslaw and some tartare sauce.

Tips:

*You can also shape the mixture into smaller shapes to make croquettes if preferred.

*Make sure the mashed potato you start with isn't too "wet". It needs to be quite "dry" to help the patties hold their shape.

*For a vegetarian version omit the salmon/tuna and add some grated carrot or sweet potato in it's place.

*Feel free to add some fresh herbs like chives, parsley or dill to fancy these up a bit too!

*Depending on your brand of choice you may need to engage the grill in your Combi Steam to assist with the final browning as the ability to achieve browning may vary between models and brands.

Hope you enjoy this old fashioned fave. You know what they say about oldies and goodies.

Happy Combi-Steaming!

Yours in the kitchen,

The CSQ. x