Ingredient 3 - Panko breadcrumbs

Panko is simply the word ‘breadcrumb’ in Japanese.

Panko breadcrumbs are available for purchase in most supermarkets. They are lighter and crispier than the usual breadcrumb due to their greater surface area, giving it their characteristic ‘flaky’ appearance.

So try these little morsels this week. Either serve the patties up with some cucumber yoghurt as mentioned here, or include them in this week’s wrap for work lunches, or even Sunday brunch with a poached egg and toast.

Salmon, pea and panko patties

Patties

Makes 24 small sized patties

400g tin pink salmon

1 medium sweet potato (approx. 500g)

1 egg

1 cup frozen peas

1 packet Panko breadcrumbs

1 long red chilli

4 sprigs mint

2 tbsp olive oil

• Peel and chop sweet potato into large chunks.
• Boil water in medium saucepan, add the sweet potato and boil for further 20 minutes or until tender. Cool for 15 minutes.
• Place sweet potato chunks in a bowl with the peas and mash together.
• Drain the tin of salmon and place in a mixing bowl, removing any skin or bones.
• Finely chop the mint and chilli. Add to the bowl, along with beaten egg, mashed potatoes and peas. Mix well.
• Chill mixture in the fridge for 20 minutes.
• Sprinkle a large plate with panko breadcrumbs. Roll tablespoons of mixture into balls, form into patties and coat them well with panko breadcrumbs. The more breadcrumbs covering the outside, the crispier the patty will be!
• Heat olive oil in a fry pan over medium-high heat. Fry the patties until golden.

Cucumber yoghurt

10cm piece of cucumber

¾ cup natural yoghurt

1 clove garlic

• Grate the cucumber into a bowl, or alternatively finely slice into very thin strips.
• Add the yoghurt and crushed garlic. Mix well and place in the fridge for at least 30 minutes so flavours can infuse.

Serve the patties either hot or cold with the chilled cucumber yoghurt.