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.
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)
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.
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.