This weeks recipe inspiration was due to the fact that I had all this leftover potato. This meal is fast and healthy to whip up and best of all can be prepared in advance. Given the amazing summer weather we've been having I cooked ours on the BBQ, otherwise a heavy based frypan will do the trick.
I think next time I have to take a plate for a BBQ, this is what I'll be taking, as a nice change from the usual skewers, steak and sausages!
Ingredients (makes 8 large cakes):
- 500 grams of mashed potato (about 2 cups)
- 400 gram can of salmon, drained and flaked.
- 1 spring onion, finely chopped
- 1/3 cup parsley, finely chopped
- 3 gherkins, diced
- 1 sliced chilli, optional
- 1 egg
- 1tsp each, salt and pepper
- flour to coat
- oil for cooking
- mayonnaise or tartare sauce, to serve
- green salad, to serve
In a large bowl, combine all ingredients except flour and oil. Mix well.
Place half a cup of flour on a plate.
Take one eighth of the mixture and shape it into a cake. Dunk it into the flour, and leave on a tray while you prepare the rest.
On a medium heat, warm one centimetre of oil in a pan, or oil the bbq. Cook the salmon cakes for 5 - 8 minutes each side, till lightly golden.
Serve with mayonnaise or tartare sauce and a green salad on the side.
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