Fishing for some cakes
This delicious salmon potato cakes is topped off with creme fraiche
Prep Time
20
minutes
Cook Time
30
minutes
Prep Time
20
minutes
Cook Time
30
minutes
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
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