Salmon and Dill Fish Cakes
700g potatoes, peeled and chopped (or 700g cooked leftover potatoes)
500g boneless salmon pieces
2 C milk
½ C flat leaf parsley, finely chopped
2 T dill, finely chopped
1 T wholegrain mustard
1 egg, lightly beated
1 T lemon rind, finely grated
Salt and pepper
2 C panko (or course) breadcrumbs
Vegetable oil, for frying
Watercress and lemon wedges, to serve
- Place the potatoes in a medium saucepan, cover with cold salted water and place over medium heat. Bring to the boil and cook for 8–10 minutes or until tender. Drain well, place in a large bowl and crush roughly with a fork. Set aside.
- Place the salmon pieces and milk in a medium saucepan over medium heat. Bring to just below the boil and cook for 6-8 minutes or until just cooked. Flake the salmon, discarding the milk.
- Add the salmon, parsley, dill, mustard, egg, lemon rind, salt, pepper and ½ cup of the breadcrumbs to the potato. Gently mix until just combined. Divide the mixture into 8 pieces and shape into rounds. Place the remaining breadcrumbs on a shallow tray. Press the fish cakes into the crumbs to coat both sides.
- Heat 1cm of the oil in a large non-stick frying pan over medium heat. Add the fish cakes and cook for 3–4 minutes each side or until golden and cooked through. Sprinkle with salt and pepper and serve with the watercress, lemon wedges and extra mustard.
Recipe adapted from donnahay.com.au.