POTATO, SALMON AND PEA FISH CAKE
PREP TIME: 30 MINUTES
COOKING TIME: 40 MINUTES
SERVES: 4
INGREDIENTS
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 beaten1
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
METHOD
1. Preheat oven to 180°C (160°C fan-forced) and line a baking tray with baking paper.
2. 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)
3. 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.
4. 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.
5. 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.
6. For the tartare sauce, combine all ingredients together in a small bowl, stirring until combined.
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