Tony Ferguson recipe of the week – Salmon Patties with Avocado Salad

Ingredients

• 425g Can pink salmon, drained and bone removed (try and choose a boneless variety)
• 1 Medium Spanish onion, diced
• 1 Egg
• Notatoes (refer to below recipe)
• 1 – 2 Cups of Tony Ferguson Simply Fibre (as required)
• Olive oil spray
• 1 – 2 Medium avocados, diced
• 1 Large red capsicum, diced
• 1 Punnet of cherry tomatoes, halved
• 2 Tablespoons of olive oil
• 1 Tablespoon oregano
• Salt and pepper to taste as desired (optional)

Method

In a large bowl add salmon, onion, egg, Notatoes and combine well. Make mixture into 7, 8cm wide patties and individually dip into Simply Fibre to crumb, ensuring the surface of each pattie is covered evenly.

Heat large fry pan on medium to high and spray pan with olive oil spray. Cook patties in batches of 2/3, for 3-4 minutes on each side. Place avocados, capsicum, tomatoes, olive oil and oregano in a medium/large bowl and combine well.

Place 2/3 patties on a serving plate with salad.

Notatoes – Ingredients

• 1 Medium – Large cauliflower cut into florets
• 1 Small clove of garlic, crushed (optional)
• 75g (3 tablespoons) Philadelphia extra light cream cheese

Method

In a steamer, steam cauliflower florets until just tender. Place tender florets in a blender with the crushed garlic and cream cheese and process until a thick smooth consistency. Allow Notatoes to go almost cold before mixing with salmon and onion.