Try these fish cakes made with salmon and red Pontiac potato.Add a salad, tartare sauce and lemon wedges to complete the meal.
- Fill a frying pan with water and bring to the boil over high heat. Reduce heat to low. Add salmon and simmer for 5 minutes or until just cooked. Transfer to a plate and set aside to cool.
- Meanwhile, cook potato in a saucepan of salted boiling water for 10 minutes or until tender. Drain. Use a potato masher or fork to mash until smooth. Set aside to cool.
- Remove skin and bones from salmon, and use a fork to flake. Add to the mashed potato along with the hard-boiled egg, caper, gherkin, lemon rind, lemon juice, dill and shallot. Stir to combine. Season with salt and pepper.
- Divide salmon mixture into 8 equal portions and shape into 8cm patties. Transfer to a plate and cover with plastic wrap. Place in the fridge for 1 hour to chill.
- Place flour, whisked egg and breadcrumbs in separate bowls. Coat 1 patty in flour and shake off excess. Dip in egg, then in breadcrumbs, pressing gently to coat. Place on a tray. Repeat with the remaining patties.
- Heat the oil in a frying pan over medium heat. Add half the patties and cook for 4-5 minutes each side or until golden and heated through. Transfer to a plate lined with paper towel. Repeat with the remaining patties. Divide patties among plates. Serve with salad, tartare sauce and lemon.
You may need it
Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set