salmon, dill and potato cakes
- 700g sebago potatoes, peeled and chopped
- 2 x 250g skinless salmon fillets
- 2 cups (500ml) milk
- ½ cup flat-leaf parsley leaves, finely chopped
- 1 tablespoon dill, finely chopped
- 1 tablespoon Dijon mustard, plus extra to serve
- 1 egg, lightly beaten
- 1 teaspoon finely grated lemon rind
- sea salt and cracked black pepper
- 2 cups (140g) panko breadcrumbs
- vegetable oil, for shallow-frying
- watercress and lemon wedges, to serve
- Place the potato in a medium saucepan, cover with cold salted water and place over medium heat. Bring to the boil and cook for 8–10 minutes or until tender. Drain well, place in a large bowl and crush roughly with a fork. Set aside.
- Place the salmon and milk in a medium saucepan over medium heat. Bring to just below the boil and cook for 7–8 minutes or until just cooked. Flake the salmon, discarding the milk.
- Add the salmon, parsley, dill, mustard, egg, lemon rind, salt, pepper and ½ cup (35g) of the breadcrumbs to the potato. Gently mix until just combined. Divide the mixture into 8 pieces and shape into rounds. Place the remaining breadcrumbs on a shallow tray. Press the fish cakes into the crumbs to coat both sides.
- Heat 1cm of the oil in a large non-stick frying pan over medium heat. Add the fish cakes and cook for 3–4 minutes each side or until golden and cooked through. Sprinkle with salt and pepper and serve with the watercress, lemon wedges and extra mustard. Serves 4.
tips + tricks
+ You can substitute the salmon for firm white fish, if desired.
+ These fish cakes can be made and crumbed up to one day in advance. Keep refrigerated in an airtight container until ready to cook.
© DONNA HAY GROUP
