Salmon & rosti fishcakes

  • Preparation time: 25 minutes
  • Cooking time: 10 minutes
  • Total time: 35 minutes

Serves: 4


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.