LOCATION: Recipes >> Fish >> Salmon Cakes 06
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Salmon Cakes 06
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Silverbeet, Potato and Salmon Cakes
4 medium potatoes
10 silverbeet leaves
4 spring onions
25g butter
415g can salmon
1 Tbs chilli sauce
2 Tbs oil
1 egg
1 Tbs lemon juice
1 tsp lemon rind
1 Tbs Dijon mustard
1 cup oil
1/2 tsp salt
freshly ground black pepper
Peel potatoes and cut into quarters. Cook potatoes in boiling
salted water for 15 - 12 minutes or until tender. Drain and mash.
Wash sliverbeet, discard stalks and chop leaves finely. Chop spring
onions finely. Melt butter in a frying pan, add silverbeet and
spring onions, cover and cook until sliverbeet has wilted. Drain
salmon. Mix with the potatoes and silverbeet with the chilli sauce.
Shape quarter-cupfuls of the mixture into patties and shallow fry
in oil, turning to cook both sides. Serve warm with Lemon Mayonnaise.
To make mayonnaise: Place egg, lemon juice and mustard in a food
processor. Process to combine. With the motor running slowly,
pour oil down the feed tube. Add salt and pepper and combine.
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