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Salmon and Potato Cakes.
500g sebago potatoes, peeled and diced
80g baby peas
400g salmon, filleted
2 tablespoons chopped fresh dill
1 egg, lightly beaten
40g plain flour
70ml vegetable oil
Place potatoes in a large saucepan and cover with cold water. Bring to the boil over high heat, then reduce heat to medium. Cook , uncovered for 12-15 minutes or until tender, then drain. Roughly mash potatoes. Remove to a bowl and cool for 5 minutes.
Poach salmon for 10 minutes in a little water and cool. Flake and remove any bones. Add salmon, dill, peas and egg to mash,t hen stir to combine. Shape the mixture into 8 cakes.
Line a baking tray with baking paper. Place flour on a plate and coat the cakes. Place on tray and cover. Refrigerate for 30 minutes.
Heat 2 tablespoons of oil in a large frying pan over medium heat. Cook 4 patties for 2-3 minutes each side or until golden, then remove to a plate. Repeat with remaining oil and cakes. Serve cakes with salad and lemon wedges.
where to buy the ingredients
Fresh salmon is available at Dennis Schwarze seafood in the market square.
If you have a favourite recipe using produce from the market, send it to us and we would love to publish it online.
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