Salmon burger patties with lemon aioli and warm potato salad

Salmon patties

Makes ~10

500g fresh boneless, skinless salmon

200g smoked salmon

1 potato, mashed

2 eggs

Handful finely chopped parsley

Half a can of corn 

1/3 C breadcrumbs

Zest of 1 lemon

~1/2 C AP flour

2-3 eggs, beaten 

1 C panko breadcrumbs

Oil, to fry

Pulse fresh salmon in food processor until finely chopped but not minced to a paste. Finely chop smoked salmon and combine in a bowl. Mix in all other patty ingredients, then form into 10 patties and refrigerate for 30 minutes. 

Coat in flour, then egg then panko and fry in oil until deep golden and crispy. 

Lemon aioli

Adapted from Serious Eats

2 egg yolks

1/2 C canola oil

1/2 C olive oil

2 tsp water

1/2 tsp Dijon mustard

2-3 Tbs lemon juice

salt

1. In the bowl of an electric mixer or food processor, beat yolks, water, mustard and 2 tsp lemon juice on high for 5 seconds, or until combined. Continue to beat and drop in a tiny amount of canola oil. 
2. Add another drop and another, ensuring that each drop is incorporated before adding the next. Once half the canola oil has been added, drizzle the remaining in in a slow stream. Drizzle in the olive oil in the same way. To thin the aioli, add additional lemon juice/water rather than oil, as this will thicken it. Add lemon and salt to taste. 

Warm potato salad

Adapted from taste.com.au

1.5kg baby chat potatoes, halved

2 Tbs olive oil

Few rashers veg bacon, finely diced

1/4 C sour cream

1/4 C mayonnaise 

1 Tbs capers, chopped

1 Tbs lemon juice

4 Tbs parsley, chopped

1. Boil or microwave potatoes until almost tender, then transfer to a baking tray with oil and bake at 175C for 25 minutes, turning occasionally. Add the veg bacon and continue to roast for ~15 minutes, until very soft inside and golden outside. Remove from the oven and season. 
2. Combine remaining ingredients in a bowl then mix though the potatoes. Top with extra parsley to serve.