1. 800g potatoes, stripped, divided
2.415g can pink salmon, depleted, skin and bones eliminated
3.3 green onions, managed, finely slashed
4.2 tbsp finely slashed new dill
5.1 tsp lemon skin
6.1 tbsp lemon juice
7.2 eggs
8.1/2 cup plain flour
9.1 1/4 cups dried panko breadcrumbs
10Vegetable oil, for shallow broiling
11.1 cucumber, divided lengthways, cut
12.2 celery stems, managed, thickly cut
13.1/2 red onion, meagerly cut
14.1 1/2 tbsp French dressing
15.Lemon wedges, to serve
Select all fixings
4 Method cooking
Stage 1
Place potato in a pot. Cover with cold water. Bring to the bubble over high intensity. Bubble for 15 minutes or until delicate. Channel. Get back to container over low intensity. Throw until overabundance fluid has dissipated. Squash potatoes. Place potato in a bowl. Mix in salmon, green onion, dill, lemon skin, lemon juice and 1 egg. Season. Utilizing wet hands, shape into 12 patties.
Stage 2
Place flour and breadcrumbs in discrete shallow dishes. Delicately whisk remaining egg and 1 tablespoon cold water in shallow dish. Coat patties in flour, shaking off overabundance. Plunge in egg combination. Coat in breadcrumbs. Put on a plate fixed with baking paper.
Stage 3
Heat oil in an enormous non-stick griddle over medium intensity. Shallow-fry patties for 5 to 6 minutes each side until brilliant and fresh. Move to a plate fixed with paper towel.
Stage 4
Consolidate cucumber, celery, onion and dressing in a bowl. Throw to cover. Serve patties with salad and lemon wedges.
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