Salmon and Horseradish Cakes
"Recipe from Donna Hay magazine. Delicious fish cakes."
- Ready In:
- 1hr
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 800 g potatoes, peeled and chopped
- 60 ml extra virgin olive oil
- 600 g skinless salmon fillets
- sea salt and black pepper
- 1 cup flat fresh parsley leaves, chopped
- 2⁄3 cup sour cream
- 1⁄4 cup horseradish cream
- 1 egg
- 2 1⁄2 cups panko breadcrumbs
directions
- 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.
- 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.
- 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.
- Place the remaining breadcrumbs on a tray and roll the patties in the crumbs to coat.
- 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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RECIPE SUBMITTED BY
KingstonNormans
Australia
<p>Contented folk from a small city who love each other more than the food they eat - but love tempting each other with different finds from food sites/magazines/stories and the like.</p>
8726073"
