Here’s another salmon recipe! I shared a salmon recipe last week saying the lemon-shallot sauce is a perfect match for salmon, but I wouldn’t want to use the same recipe for all of the salmon! So I’m using the rest of the salmon for this potato and salmon cakes for this lunch this Sunday.
I’ve read a lot of recipes that say you need breadcrumbs and eggs and a couple of other ingredients, but I’m doing this simple version this time with basically just potatoes, salmon and some plain flour, tastes just as good!
1 potato, cut into chunks
1 salmon fillet
2 tbsp plain flour
Salt and pepper
Preheat oven to 150°C.
Place potato chunks in a pan of water, bring to the boil, cook for 12-15 mins until tender. Drain and leave to steam-dry, then mash.
Meanwhile, season salmon fillet and bake for 5-6 mins until just cooked. Cool for a few minutes then break into large flakes.
Mix the potato, 1 tbsp plain flour, dried herbs and some seasoning. Lightly mix in the salmon, taking care not to break it up too much.
Shape into 2 round cakes
Put 2 tbsp plain flour in a plate. coat the cakes in the flour, dust off any excess
Heat oil in a frying pan. Fry the cakes over medium-low heat for 3-4 mins each side until deep golden and the cakes are heated through.
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