Easy to make and delicious, these salmon cakes are sure to become a firm fave!
- Cook unpeeled potatoes in boiling salted water until tender. Drain. Allow to cool slightly, then peel skins and return potatoes to pan. Mash until smooth. Add salmon and lemon rind. Mix well to combine, then season to taste with salt and pepper. Divide mixture into 12 cakes.
- Place flour, egg and breadcrumbs in separate bowls. Dust cakes in flour, then dip in egg mixture, then roll in breadcrumbs to coat.
- For remoulade, process all ingredients in a food processor until combined.
- Preheat oven to 190°C. Heat 1.5cm oil in a heavy-based frying pan over medium heat, then shallow-fry fish cakes, in batches, for 2-3 minutes each side or until golden. Transfer to an oven tray and bake for 5 minutes or until heated through. Serve immediately with chilli remoulade, green bean and baby spinach salad, and lemon wedges.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set