Salmon Potato Cakes with Dill (Print version)
Canned salmon and mashed potato make gently crisp fish cakes with fresh dill and lemon.
# Ingredients:
Ingredients
01 -
500 g peeled potatoes
02 -
300 g drained canned salmon
03 -
1 large egg
04 -
60 g plain breadcrumbs
05 -
2 tbsp chopped fresh dill
06 -
1 tbsp lemon juice
07 -
2 scallions, finely sliced
08 -
¼ tsp black pepper
09 -
3 tbsp neutral oil
# Instructions:
01 -
Cut potatoes into even chunks. Place in cold water, bring to a boil and simmer for 15–18 minutes until tender. Drain, steam dry for a minute and mash. Let cool for 20 minutes.
02 -
Drain salmon thoroughly and remove any skin or bones you do not want in the cakes. Flake gently with a fork.
03 -
Mix cooled potato with salmon, egg, dill, lemon juice, scallions, pepper and 20 g breadcrumbs. Keep some salmon flakes intact.
04 -
Shape into eight patties about 1.5 cm thick. Spread the remaining 40 g breadcrumbs on a plate and coat both sides lightly.
05 -
Heat half the oil in a nonstick skillet over medium heat. Cook four cakes for 4–5 minutes per side until golden and the centers are hot and set, at least 71°C / 160°F because the mixture contains egg. Repeat with remaining oil and cakes.
06 -
Serve two cakes per person while the crust is crisp. If a cake breaks when turning, let the others cook a little longer before lifting with a wide spatula.
07 -
Refrigerate leftovers within two hours for up to three days. Reheat to 74°C / 165°F throughout in an oven or skillet.
# Good to know:
01 -
Includes 20 minutes resting or cooling time.