Recipes
Smoked Salmon Potato Cakes Recipe
Prep Time | 20 minutes |
Cook Time | 30 minutes |
Servings |
MetricUS Imperial
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Ingredients
For the creme fraiche
- 1/2 cup of creme fraiche
- 2 tbsp of minced fresh herbs (chives parsley, dill, etc)
- 1/4 tsp of Salt
- 1/4 tsp of lemon zest
For the cakes
- 2 medium potatoes
- 200 grams of smoked salmon chopped
- 2 tbsp of mayonnaise
- 1/2 tsp of lemon juice
- 1 egg
- 1 cup of bread crumbs
- vegetable oil
- salt and pepper
Ingredients
For the creme fraiche
For the cakes
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Instructions
For the creme fraiche
- Add the creme fraiche, herbs, salt, lemon zest and pepper into a small bowl and whisk
- Once the ingredients are combined well, set aside.
For the cakes
- Peel the potatoes and dice them into small pieces
- Add the potatoes into a pot of boiling water with a pinch of salt
- Lower the heat and keep the pot on low heat until the potatoes are fully cooked
- Once cooked, remove from heat and drain the potatoes
- Add the potatoes to a large bowl and start mashing.
- After mashing, set aside to cool completely
- When the potatoes are at room temperature, add the salmon, mayonnaise and lemon juice and mix
- Add the pepper and salt as required
- Shape the mixture into patties and refrigerate for 30 minutes to help it firm up
- Keep two bowls of beaten eggs and bread crumbs ready
- Dip the patties in the egg first and then the bread crumbs and set aside
- Heat 2 tbsp of oil in a frying pan over medium heat
- Place the patties slowly on the pan and cook the patties until its brown on both sides
- Remove from the pan and serve hot topped with herbed creme fraiche