Salmon and tarragon potato cakes

0
2
Salmon and tarragon potato cakes

(5) Rate it

  • 0:15 Prep
  • 0:14 Cook
  • 4 Servings
  • Capable cooks

Featured in
Freezer friendly, Salmon recipes

Ingredients

  • bread crumbs, to coat
  • 1 egg, lightly beaten
  • 700g potatoes, peeled and chopped into 2cm cubes
  • plain flour, to coat
  • 1 tablespoon tarragon, chopped
  • 1 clove garlic, crushed
  • 400g cooked salmon, roughly flaked
  • 2 green onions, finely chopped

Method

  • Step 1
    Steam potatoes for 10 minutes or until tender. Remove from heat, place in a large bowl and mash roughly. Add salmon, tarragon, green onions, lemon rind, garlic, salt and pepper and stir until combined. Set aside for 5 minutes to cool.
  • Step 2
    Divide mixture into eight portions and roll into flat patty shapes. Dust cakes with flour, then dip into egg. To finish, press each cake into breadcrumbs, coating well. Repeat this process for each cake.
  • Step 3
    Place cakes on a tray and refrigerate for 10 minutes.
  • Step 4
    Coat a large non-stick frying pan with vegetable oil and place over medium heat. Add salmon cakes and cook for 2 minutes on each side or until golden and crisp. Remove from pan, drain on paper towel and serve on a bed of salad greens with a wedge of lemon on the side.

Nutrition

  • 1462 kj

    Energy

  • 13g

    Fat Total

  • 4g

    Saturated Fat

  • 3g

    Fibre

  • 33g

    Protein

  • 130mg

    Cholesterol

  • 77.19mg

    Sodium

  • 2g

    Carbs (sugar)

  • 22g

    Carbs (total)

All nutrition values are per serve

Notes

  • Author: Kate Murdoch
  • Image credit: Luke Burgess
  • Publication: Taste.com.au

Source: taste.com.au

LEAVE A REPLY

Please enter your comment!
Please enter your name here