Potato, Salmon and Pea Fish Cakes

PREP TIME: 30 min




500g leftover mashed potato, chilled
500g salmon fillet
¼ cup tomato chutney
3 spring onions, finely sliced
1 teaspoon finely grated lemon zest
½ cup frozen peas, thawed
2 tablespoons mint, chopped
½ cup plain flour
1 large egg, lightly beaten
1 ½ cups fresh breadcrumbs
¼ cup olive oil
Salt flakes and freshly ground black pepper

Tartare sauce

½ cup egg mayonnaise
1 tablespoon capers, chopped
2 baby cornichons, chopped
1 pink shallot, finely chopped
2 tablespoons lemon juice
¼ cup parsley, chopped
Salt flakes and freshly ground black pepper


Preheat oven to 180°C (160°C  fan-forced) and line a baking tray with baking paper.

Place salmon fillets on prepared baking tray and bake in oven for 20 minutes or until just cooked through. Remove from oven and flake into a large bowl, discarding skin. Reduce oven temperature to 120°C (140°C  fan-forced)

Add cold mashed potato, chutney, spring onions, lemon zest, peas and mint to the salmon, stirring gently to combine. Evenly divide mixture into eight equal patties.

Place plain flour in a bowl and season with salt and pepper. Place egg into another bowl and spread breadcrumb onto a plate. Carefully dip each pattie into the seasoned flour, followed by the egg wash and breadcrumbs, until each pattie is well coated on all sides.

Heat 2 tablespoons of olive oil in a large non-stick frying pan over a medium heat. Add four patties and cook for 4 minutes each side or until golden. Place cooked patties on a baking tray in oven whilst repeating process with the remaining patties.

For the tartare sauce, combine all ingredients together in a small bowl, stirring until combined.

Serve fish cakes with steamed green vegetables or salad and tartare sauce.


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Virginia SA 5120
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