1 420g can salmon; drained and flaked
600 g potatoes; mashed and cooled
1 tablespoon plain flour
2 tablespoons tartare sauce
1 lemon; zest and juice
2 tablespoons parsley; chopped
seasoning
1 egg; beaten
110 g breadcrumbs
oil; for frying
Yield: 4 servings
Mix the salmon, potatoes, flour, tartare sauce, lemon, parsley and seasoning in a bowl. Shape into eight balls and then flatten into cakes.
Refrigerate for 45 minutes.
Dip the cakes into the beaten egg and into the breadcrumbs ensuring they are coated.
Heat the oil in a frying pan on a medium heat. Fry until crisp and golden, about 5 minutes each side. Drain on kitchen paper and keep warm until the whole batch is ready.