Salmon & caper cakes

Try these fish cakes made with salmon and red Pontiac potato.Add a salad, tartare sauce and lemon wedges to complete the meal.

Recipe «Salmon & caper cakes» presented in category Recipes / Fish, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author Gomer would need: 2 salmon fillets, 4 pontiac potatoes, peeled, coarsely chopped, 2 hard-boiled eggs, peeled, finely chopped, 1 tbsp drained capers, finely chopped, 2 gherkins, finely chopped , 2 tsp finely grated lemon rind, 1 tbsp fresh lemon juice, 1 tbsp finely chopped fresh dill , 2 green shallots, ends trimmed, thinly sliced, Salt & freshly ground black pepper, 75g plain flour, 1 egg, lightly whisked, 105g fresh breadcrumbs, Vegetable oil, to shallow-fry, Mixed salad leaves, to serve, Tartare sauce, to serve.

Ingredients:

• 2 salmon fillets 
• 4 pontiac potatoes, peeled, coarsely chopped 
• 2 hard-boiled eggs, peeled, finely chopped 
• 1 tbsp drained capers, finely chopped 
• 2 gherkins, finely chopped 
• 2 tsp finely grated lemon rind 
• 1 tbsp fresh lemon juice 
• 1 tbsp finely chopped fresh dill 
• 2 green shallots, ends trimmed, thinly sliced 
• Salt & freshly ground black pepper 
• 75g plain flour 
• 1 egg, lightly whisked 
• 105g fresh breadcrumbs 
• Vegetable oil, to shallow-fry 
• Mixed salad leaves, to serve 
• Tartare sauce, to serve 
• Lemon wedges, to serve 

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.