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“Recipe from Donna Hay magazine. Delicious fish cakes.”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Place potato in a large saucepan of cold salted water. Bring to the boil and cook for 10 minutes, or until tender. Drain, transfer to a large bowl and roughly mash.
  2. Heat 1 tablespoon of oil in a large non-stick frypan over high heat. Sprinkle salmon with salt and pepper and cook for 4 minutes on each side.
  3. Flake the salmon. Add salmon, parsley, sour cream, horseradish, egg, salt, pepper and 1/2 cup of the breadcrumbs to the potato and mix until combined. Shape 1/3 cup of the mixture into a patty. Repeat with the remaining mixture to make 8 patties.
  4. Place the remaining breadcrumbs on a tray and roll the patties in the crumbs to coat.
  5. Heat the remaining oil in a large non-stick frypan over high heat. Cook the salmon and horseradish cakes in batches for 3 minutes each side. Sprinkle with salt. Mix the extra sour cream and extra horseradish in a small bowl and serve with the cakes.

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