Salmon Fish Cakes

Serves 4
 

INGREDIENTS:

 400g floury potatoes, cooked and mashed

400g salmon, roasted and flaked

2 spring onions, thinly sliced

2 tsps capers

1 tbsp fresh tarragon or dill, finely chopped

juice and zest of ½ lemon

50g butter

METHOD:

Pre-heat the oven to 180oC fan.

Place all the ingredients for the fish cakes except the butter in a large bowl and season with salt and pepper. Mix well until all the ingredients are well combined. Then divide the mixture into four balls, and shape into patties.

Place a frying pan over a medium heat and melt the butter. Brown the fish cakes in the butter on both sides and then place in the pre-heated oven for 10 minutes.

Serve warm with salad leaves and aioli.

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