Golden Salmon Potato Cakes Recipe

About this recipe

A delightful pescatarian dinner featuring crispy salmon and potato cakes, seasoned to perfection and pan-fried for a golden finish. Ideal for those seeking a quick yet satisfying solution.

Ingredients

• 1.5 Kg Harry & Percy British Mashing Potatoes
• 60G Terre Exotique Black Sao Tome Pepper, 60G
• 125G Daylesford Organic Brandy Butter
• 200G Daylesford Smoked Trout
• - Tata Salt
• - Ktc Vegetable Oil
• NaN Organic Golden Flaxseed Flour

Instructions

1. 1. Drain the canned salmon thoroughly and flake it into a large mixing bowl.
2. 2. Boil 2 cups of peeled and diced potatoes until tender, then mash them until smooth.
3. 3. Combine the mashed potatoes with the flaked salmon in the mixing bowl.
4. 4. Beat 2 eggs in a separate bowl and add them to the salmon-potato mixture along with 1 tsp salt, 1/2 tsp pepper, and 2 tbsp melted butter. Mix until evenly combined.
5. 5. Shape the mixture into small cakes, about 2 inches in diameter.
6. 6. Heat a skillet with enough oil to cover the bottom and fry the cakes over medium heat for 3-4 minutes on each side, or until golden brown.
7. 7. Serve the salmon potato cakes hot with your favorite dipping sauce or a side salad.