zoom Salmon & rosti fishcakes
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    Salmon & rosti fishcakes

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    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.

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    Freeze ahead
    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. 


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    5 stars