2 cups mashed potato (500g. potatoes, uncooked)
1/2 cup wholemeal S.R. flour
1.1/2 cups dry packages breadcrumbs, approx.
Oil for deep frying
220g. can red salmon drained
1 onion, finely chopped
1 clove garlic, crushed
1 teaspoon butter
1/2 teaspoon grated green ginger
1/2 teaspoon ground cumin
1/8 teaspoon chilli powder
1 tablespoon chopped green shallots
1 tablespoon chopped fresh coriander leaves, or parsley
1/2 cup mayonnaise
1/2 cup tomato sauce
1/2 cup thousand island dressing
Method: Combine potatoes and flour, mix in egg. Sprinkle a flat plate thickly with breadcrumbs. Drop tablespoons of Potato Pastry on to crumbs, flatten out with fingers to 5 cm rounds. Drop teaspoonfuls of filling onto rounds, fold pastry over, pinch edges together, toss again in breadcrumbs. Deep fry in hot oil until golden brown. Drain on absorbent paper, serve with Tangy Sauce.
Filling: Add onion, garlic and butter to pan, cook, covered, few mins. until onion is just tender. Mix in salmon, ginger, cumin, chilli, shallots and coriander.
Tangy Sauce: Combine all ingredients. Makes about 18.
Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.16.