Name: Smoked Salmon & Potato Cakes
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: 550g brushed potatoes, peeled and diced; 150g hot smoked salmon with pepper, flaked; 2 spring/green onions, finely sliced; 2 tablespoons chopped fresh dill; 2 teaspoons horseradish cream; zest and juice of 1/2 lemon; 1 egg, lightly beaten; flour, egg and panko crumbs for coating; Tartare Sauce, to serve (see below)

Smoked Salmon & Potato Cakes

This clever twist on a classic will have them begging for more.

Serves 4

Prep

30M

Cook

20M

Total

50M

Skip to Recipe

Cooked patties can be frozen for 4-6 weeks. Cool and wrap individually, defrost and reheat in the oven or microwave oven. Perfect for weekday lunches.

Ingredients

550g brushed potatoes, peeled and diced

150g hot smoked salmon with pepper, flaked

2 spring/green onions, finely sliced

2 tablespoons chopped fresh dill

2 teaspoons horseradish cream

zest and juice of 1/2 lemon

1 egg, lightly beaten

flour, egg and panko crumbs for coating

Tartare Sauce, to serve (see below)

Method

Cook potatoes in boiling water for 12-15 min or till tender. Drain well and mash with a fork.

Meanwhile combine salmon, dill, spring or green onions, horseradish, lemon juice and zest and egg in a bowl. Season well with salt and pepper. Add mashed potato and combine well.

Divide mix into 8 and shape into patties. Coat in flour, egg and panko crumbs. Chill until required.

Heat 1 tablespoon each of oil and butter in a large non-stick frying pan over medium-low heat. Cook tuna cakes for 5 min each side or till golden brown and heated through. Serve with Tartare Sauce, lemon wedges and salad.

TARTARE SAUCE

Combine 1 1/4 cups whole egg mayonnaise, 1 small grated red onion, 2 tablespoons finely chopped gherkins, 1 tablespoon each chopped capers and chopped parsley, 1 teaspoon sugar and the zest and juice of a lime. Stir until just combined. Season with ground white pepper. Chill for at least 2hr before serving.

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Ingredients

Method

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