Salmon and Potato Cakes with Hollandaise
Who doesn’t love fish cakes? They are great for using up any leftovers. Roasted or mashed potatoes work well here, but if you had some kumara leftover it would be just as delicious.
Ingredients
450-500g cooked potatoes
350-400g cooked salmon, broken into chunks
2 tsp Dijon mustard
Grated zest of 1 lemon
2-3 Tbsp chopped green herbs, such as parsley and chives
¼ cup flour
1 egg, lightly beaten
1 cup panko crumbs
Oil or ghee, for frying
1 jar Farro hollandaise, to serve
Baby cornichons, to serve
Lemon wedges, to serve
Method
Put the potatoes into a large bowl and roughly mash. Add the salmon, mustard, lemon zest, herbs, and flour and mix well. Add the egg and mix again. Shape into small patties. Put the panko crumbs in a small bowl and press each patty into the crumbs, then place onto a baking paper-lined tray. Refrigerate for 30 minutes to set up.
When ready to cook, heat the oil and/or ghee in a frying pan and cook in batches for 3-4 minutes on each side until golden. Drain on paper towels. Serve with a few cornichons and plenty of hollandaise. These are also excellent for breakfast with soft poached eggs.