Salmon Potato Cakes
Ingredients:
2 egg yolks
1 tbsp honey mustard
1 tsp caster sugar
1/2 lemon juiced
1 pinch salt
1 pinch black pepper
1/4 cup Extra Virgin Olive oil
1 cup bread crumbs
2 tbsp Dill chopped
1 tbsp Parsley chopped
4 small potatoes
8 ounces salmon finely chopped
1 Tbsp. parsley chopped
2 Spring onions finely chopped
1/2 lemon zest
1 egg beaten
1 tbsp Extra Virgin Olive Oil
1 Lemon cut into wedges
Directions:
Sauce:
Place the egg yolks, mustard, sugar and lemon juice in a food processor and process for 10-20 seconds. Add the oil and process another 10 seconds until the dressing is thick and creamy. Stir in the dill and season to taste with salt and pepper. Keep in the fridge until needed.
Cakes:
Boil potatoes in salted water for 5 minutes, drain, cool, and grate into a large bowl.Combine the grated potato, chopped salmon, parsley, spring onions, lemon zest, egg, salt and pepper, and mix well.In a separate bowl combine the breadcrumbs with the dill and parsley.Form the potato mixture into 8 small cakes and coat each in the breadcrumbs.Heat the oil in a frying pan on and fry the cakes on low until golden brown on both sides.Serve the cakes warm with a wedge of lemon and a side salad.
