Salmon Patties

I totally had something else planned to make today but this was a spur of the moment project with Meag. It's also part of another odyssey of mine: to rid my cupboard of cans of salmon. Somehow, I'd accumulated 15 cans of salmon (I swear I don't know how it happened, I don't actually remember buying even 1 can!) so I'm always on the lookout for things using cans of salmon. This recipe used 2 (whoo-hoo)!

650 g floury potatoes, chopped
425 g can red salmon, drained
2 spring onions, finely chopped
1/4 c chopped fresh parsley
2 t grated lemon rind
1 egg
5 slices bread, crusts removed
40 g butter
1/4 c olive oil
lemon wedges, to serve
1. Cook the potato in boiling water until very tender. Drain well and mash until smooth.
2. Place the salmon in a large bowl and break up the flesh with a fork, removing any bones and skin. Add the spring onion, parsley, lemon rind, egg and mashed potato Season with salt and pepper and stir well. Shape into rough patties, using about a third of a cup for each patty (Shamefaced Confession: I missed that line when we did this recipe. I looked at the yield for 4 and made 4 monster sized patties. The shamefaced part is that I was actually going to bitch about this in the post. I stand corrected).
3. Chop the bread in a food processor until it forms fine crumbs. Gently roll the patties in the breadcrumbs and neaten the shape. Press the breadcrumbs firmly onto the patties with your fingertips to coat well.
4. Heat the butter and oil in a large frying pan. When the butter is foaming, add the patties and cook each side for 3-5 minutes, or until golden and browned. Drain on paper towels. Serve with lemon wedges.

The outside was really nice and crispy and gives me a lot of hope for this recipe if followed correctly. Even huge they weren't that bad, the inside was warm squishy potato and the outside was crispy so life was still pretty good even if I had just blown the fuses on my stove in a bright, blue flash. Life was still pretty good.