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Salmon & rosti fishcakes
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400g King Edward potatoes
400g sweet potatoes
2-3 tbsp olive oil
1 small onion, finely diced
160g kiln-roasted salmon, flaked
½ x 20g pack fresh dill, chopped
½ x 25g pack fresh chives, chopped
2 tbsp plain flour
30g Parmigiano Reggiano, finely grated
1. Place the whole potatoes and sweet potatoes in a large saucepan of boiling water and simmer for 15 minutes until only just tender. Drain and allow to cool then peel and coarsely grate.
2. Meanwhile, heat 1 tbsp oil in a small frying pan and fry the onion for 3-4 minutes until golden. Mix with the salmon, herbs, grated potatoes and flour. Season well. Mould into 8 fishcakes, press the Parmigiano Reggiano onto both sides of the fishcakes and chill until required.
3. Heat the remaining oil in a frying pan and fry the fishcakes in 2 batches for 2-3 minutes on each side until golden.
Allow the fishcakes to cool completely, then place on a tray lined with baking parchment and freeze. To reheat, allow to defrost and place on a baking tray. Bake in a preheated oven set at 200°C, gas mark 6, for 15 minutes.
Typical values per serving:
40.8g vitamin C
This recipe was first published in December 2015.