TWO TYPES OF PATTIES - THAI PATTIES AND SWEDISH SALMON PATTIES

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I wanted some slightly different tasting patties for this meal, so decided to alter the spices making one Thai flavoured and the other Swedish flavoured.

I usually like all Thai food so thought it would be a good idea to flavour these salmon patties with their flavours.

I think my favourite of the two types was the Swedish patties as the Thai ones had a very slight sweetness to them. 

I have not cooked any Swedish food before, apart from some uncooked, marinated herring entres, or sandwich spreads, but that is for another recipe!

However both types were really enjoyable, and would be great for lunch boxes and will last for several days in the fridge, and you could even freeze them if you prefer.


Preparation Time: 20 minutes
Cooking Time: 15-20 minutes
Makes: 4-6 servings

Ingredients:
FOR THE THAI
1/2 tin  415 g pink salmon
1 1/2 cups mashed, cooked sweet potatoes (kumara)
1 small egg, lightly beaten
1 tsp red curry paste (or more if you like)
2 tsps coriander
1/2 cup shredded coconut

FOR THE SWEDISH
Other half of tin pink salmon
1 cup mashed cooked potatoes
1 small egg, lightly beaten
1-2 tsps chopped dill
1/2 tsp grated lemon rind
1 gherkins or similar
1/4 cup grated cheese

Method
Boil or steam the two different types of potatoes, or one if not making both, and then mash.


Mix the salmon and a bit of its liquid with the remaining ingredients.


Mix well, and shape into about 12 patties.

Coat with plain flour, and fry in hot oil until golden brown.


Drain on paper towel and serve hot or cold.


These can be eaten with a salad, or in a sandwich, or even turn them into a "salmon burger" by adding sauce, tomatoes, beetroot etc.


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