Salmon and Horseradish Cakes

Submitted by The Normans

"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

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.