Description

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

Ingredients

  • 2 (about 250g each) salmon fillets
  • 4 pontiac potatoes, peeled, coarsely chopped
  • 2 hard-boiled eggs, peeled, finely chopped
  • 1 tablespoon drained capers, finely chopped
  • 2 gherkins, finely chopped
  • 2 teaspoons finely grated lemon rind
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon finely chopped fresh dill
  • 2 green shallots, ends trimmed, thinly sliced
  • Salt & freshly ground black pepper
  • 75g (1/2 cup) plain flour
  • 1 egg, lightly whisked
  • 105g (1 1/2 cups) fresh breadcrumbs (made from day-old bread)
  • 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.