Salmon & Dill Potato Cakes
Indulge in the comforting warmth of fluffy and flavourful salmon and dill potato cakes! Rich in carbohydrates, fats & protein, they offer a delightful balance of nutrients. Pair them with a crisp salad or your favourite vegetables for a satisfying meal option.
Recipe & Photography by Courtney Sutton @selfbycjs
Ingredients:
- 3 large potatoes, peeled, boiled and cooled
- 2 tins Good Fish Salmon
- 1 lemon, zest + ½ juiced
- 1 med onion, diced and cooked
- 1 tbsp dill, finely chopped
- 1 heaped tsp dijon mustard
- 2 tbsp extra virgin olive oil
- ½ cup flour
- 2 eggs, whisked
- 1 cup bread crumbs of choice
- Salt and pepper
Method:
- In a large bowl, mash potatoes with extra virgin olive oil.
- Once smooth, add lemon zest and juice, dill, cooked onion, dijon mustard and a generous pinch of salt and pepper. Combine.
- Gently fold in salmon to potato mixture, ensuring some nice sized flakes are still visible.
- Using a spoon, scoop a generous amount into your hands and shape into a ball. Place on a lined baking sheet and slightly flatten to create patties. Refrigerate for at least 10 minutes or overnight.
- In three separate bowls place your flour, breadcrumbs and egg wash. Dip your patty into the flour, shaking off any remaining, then into the egg wash and then into breadcrumbs. Set aside and repeat to all.
- In a medium sized frying pan, heat extra virgin olive oil over medium heat. Fry your salmon and dill potato cakes until they become golden and crispy on each side. Serve warm with your favourite aioli or mayo.
