Potato, Salmon and Pea Fish Cake

SERVES: 4

METHOD

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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