Food

Smoked Salmon & Potato Cakes

This clever twist on a classic will have them begging for more.
Richard Whitbread
4
30M
20M
50M

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

Method

1.

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

2.

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.

3.

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

4.

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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