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

Recipe «Salmon, dill and potato cakes» presented in category Recipes / Fish, to prepare this dish you will need no more 40 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.