Name: Smoked salmon potato cakes
Cook time: 45 min
Total time: 45 min
Yield: 8
Ingredients: 100 gram smoked salmon, chopped; 1 spring onion, finely sliced; 1 cup mashed potato; 1 egg, lightly beaten; 1/2 cup self-raising flour; 1/2 teaspoon celery salt; 1 tablespoon chopped parsley; 1/2 cup panko breadcrumbs; oil for frying; 1/2 cup mayonnaise; 1 tablespoon tomato sauce; squeeze of lemon; salt and pepper; green salad, to serve

Ingredients

100 gram smoked salmon, chopped

1 spring onion, finely sliced

1 cup mashed potato

1 egg, lightly beaten

1/2 cup self-raising flour

1/2 teaspoon celery salt

1 tablespoon chopped parsley

1/2 cup panko breadcrumbs

oil for frying

1/2 cup mayonnaise

1 tablespoon tomato sauce

squeeze of lemon

salt and pepper

green salad, to serve

Method

1.In a large bowl, combine the salmon, spring onion, potato, egg, flour, salt and parsley, then mix well. Shape into medium-sized patties and coat in the panko crumbs. Arrange on a flat plate and chill for at least 30 minutes.

2.Preheat the oven to 170°C. Heat enough oil to just cover the base of a nonstick frying pan. Cook the salmon cakes 4 at a time over a medium heat until golden brown on each side. Transfer to a lined baking tray and cook for a further 5-8 minutes in the oven or until heated through and golden.

3.To make the sauce, combine the mayonnaise, tomato sauce and lemon. Season to taste. Serve the hot salmon cakes in stacks with salad on the side and drizzle over the sauce.

Women's Weekly Food