Salmon, dill and potato cakes

Cooking Fish Salmon, dill and potato cakes

Detailed step-by-step description of how to cook the dish "Salmon, dill and potato cakes". Try it by all means

Lables: High protein Low carb Low fat Low kilojoule Low sugar Lactose free Milk free Peanut free Shellfish free Tree nut free
  1. Cook potatoes in a saucepan of boiling water for 8 to 10 minutes or until tender. Drain. Mash. Transfer to a bowl. Cover. Refrigerate until cold.
  2. Add salmon, parsley, dill, lemon rind, green onions, egg, and salt and pepper to cold potato. Mix until well combined.
  3. Divide mixture into 8 portions. Using wet hands, shape each portion into a patty, pressing into shape. Coat patties evenly in breadcrumbs. Place onto a tray. Cover and refrigerate for 1 hour.
  4. Spray a baking tray with oil. Preheat oven and tray to 200°C. Spray both sides of patties with oil. Place onto hot tray. Cook for 15 minutes. Turn. Spray again with oil. Cook for a further 10 to 15 minutes or until golden. Drain on paper towels. Serve with lemon wedges.

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400g Desiree potatoes, peeled, chopped
2 x 210g cans red salmon, drained, flaked
1/4 cup flat-leaf parsley leaves, finely chopped
2 tbsp dill leaves, finely chopped
1 lemon, rind finely grated
2 green onions, trimmed, thinly sliced
1 egg, lightly beaten
1/2 cup dried breadcrumbs
olive oil cooking spray
lemon wedges, to serve

Adv

Autors
Preparation time
1:35
Cooking time
40
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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