Smoked Salmon Fish Cakes

METHOD

Step 1

Place the potatoes in a large saucepan and cover with water. Bring to the boil and then reduce to a simmer for 20 min until tender. This will vary slightly depending on the size of your potatoes.

Step 2

Drain the potatoes and place in a large mixing bowl. Use a potato masher to mash the potatoes. Its doesn’t have to be completely smooth. Add in the remaining ingredients expect for the flour and stir to combine. Place in the fridge for 20 mins to allow the mixture to cool and set slightly.

Step 3

Meanwhile make the dipping sauce. Combine all the ingredients in a small bowl and stir to combine.

Step 4

Form 1.5tbsp potato mixture into a patty and then roll in flour. Repeat until all patties have been formed.

Step 5

Heat rice bran oil in a large fry pan on medium heat. When oil is hot adding the patties into the fry pan, at least 1cm apart and fry for 1 min or until golden and then flip and cook for another minute. Remove from the pan and set on a plate covered in paper towel to drain excess oil. Serve with dipping sauce.

Ingredients:

800g potatoes, quartered

200g Tassal Salmon Smoked Salmon Pieces for Cooking, roughly chopped

4Tbsp dill, roughly chopped

4Tbsp flat leaf parsley, roughly chopped

Zest of 1 lemon

100g panko breadcrumbs

Salt and pepper to taste

1/3 cup plain flour

¼ cup Rice bran oil

Dipping sauce

¼ cup whole egg mayo

¼ cup Greek yoghurt

50g pickled baby cucumbers, finely chopped

1 Tbsp dill, roughly chopped

Recipe Credit – Shelley Good Eats