Salmon & Potato Fish Cakes

Salmon & Potato Fish Cakes

Ingredients:
1 large salmon filled, boned removed but with skin on
1 small brown onion, very finely chopped
1 clove garlic
2 tbsp butter
1/4 cup dry white wine
2 tbsp fresh dill
1 tbsp fresh parsley
2 large potatoes such as Pontiac, peeled and diced into small pieces
Grated rind of 1 lemon
1 tbsp lemon juice
1/2 cup plain flour
2 cups fresh breadcrumbs
Sunflower (or similar) oil, to fry
Mayonnaise, to serve

Method

Cut the potatoes into rough chunks. Boil or steam until tender, then mash until smooth. Transfer to a large bowl to cool.

Heat some butter in a small frying pan, add the garlic and fry the salmon until cooked. Removed, flake off and put all the cooked flesh in to a bowl.

Heat some more butter in a small frying pan and gently cook the onion and garlic on a low heat until soft. Add all of this and the salmon with the potatoes, dill and lemon rind and juice. Season with salt and pepper. Mix well together, then use your hands to form into 8 patties. Refrigerate for 30 minutes.

Beat the eggs in a bowl. Place flour and breadcrumbs in separate bowls. Dip each patty in the flour, then in the egg mixture and lastly in the breadcrumbs. Heat the oil in a heavy-based saucepan over medium-high heat. Add patties (in batches) and fry both sides until golden brown.

Serve with a dollop of mayonnaise that has been mixed with a small garlic clove, 1 tbsp olive oil, dill and a cucumber salad.