Salmon and Horseradish Cakes

Recipe from Donna Hay magazine. Delicious fish cakes.

• Ready In: 1 hr
• 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

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.