Salmon Patties with Potato Wedges

Ingredients

• 2 cansCanned pink salmon, drained and flaked
• 4 medium potatoes, cut into 1-inch wedges
• 45 mlCanola oil
• 6 gSalt
• 3 gGround black pepper
• 5 gPaprika
• 5 gGarlic powder
• 75 gPlain breadcrumbs
• 1 large egg
• 2-3 green onions, finely chopped
• 60 mlMayonnaise
• 1 lemon, juiced

Method

1. Preheat oven to 425°F (220°C). In a large bowl, toss the 880 g potatoes with 30 ml canola oil, 3 g salt, 1.3 g black pepper, 5 g paprika, and 5 g garlic powder until evenly coated. Spread the seasoned potato wedges in a single layer on a large baking sheet.
2. Roast the potatoes for 25-30 minutes, flipping them halfway through, until they are golden brown and tender.⏱ 30 min timer in cook mode
3. While the potatoes roast, drain the 426 g canned salmon well and flake it into a medium bowl, removing any skin or bones. Add the 75 g breadcrumbs, 1 large egg, 50 g finely chopped green onions, 3 g salt, and 1.3 g black pepper to the salmon. Mix until just combined, then form the mixture into 8 patties, about 1-inch thick.
4. Heat the remaining 15 ml canola oil in a large non-stick skillet over medium heat. Cook the salmon patties for 4-5 minutes per side, until they are golden brown and heated through.⏱ 10 min timer in cook mode
5. While the patties cook, prepare the dipping sauce: In a small bowl, combine the 60 ml mayonnaise with the juice from 1 lemon.
6. Serve the salmon patties immediately with the roasted potato wedges and a side of lemon-mayo dipping sauce.