Salmon fish cakes or patties are easy to make and with a little attention to detail in shaping and plating makes this a wonderful looking starter or brunch. I serve this with some steamed or grilled asparagus when its in season.
150g breadcrumbs, (use Gluten-free FOGDOG premium breadcrumbs as required) on a plate
100g of peeled agria potato
100g of peeled sweet potato, any colour
200g of cold smoked Salmon
1/2 cup of Italian (flat-leaf) parsley
Fresh ground black pepper
2 eggs, whisked
100g of plain flour (use Gluten-free as required) on a plate
1 lime, zested and juiced
3 tbsp of olive oil
1 tsp runny honey
200ml of plain cooking oil
1 bunch of rocket leaves or mixed greens, washed and patted dry
2 tbsp of capers to dress
Place the potatoes and sweet potatoes in a pot of salted cold water and place on the stove over a high heat. Once boiling turn down to a low simmer. Cook until tender, 15-20 minutes.
Once cooked remove from the heat, drain and tip out into a pan. Dry the potatoes out over a medium heat, turning several times for about 5 minutes
Remove from the heat and using a fork, smash the potatoes into a course mash. Add the salmon and mix in slowly. Leave for 5 minutes to allow the heat from the potatoes to start cooking the fish. Add the parsley, season with salt and pepper and add some lemon juice to taste. Mix again and allow to cool until almost cold.
Divide the mixture into four equal portions and shape the salmon mixture into cakes.
Cover the cakes in the flour, egg and then breadcrumbs. Reshape the cakes if necessary so they all are the same height and shape.
Whisk the lime zest, lime juice and the olive oil together and add some salt and pepper to season and give it another quick whisk.
Place a frying pan over a medium heat and add enough oil to come about 3mm up the side. Once the oil is hot, fry the cakes for approximately 3–4 minutes on each side. Remove and drain on kitchen paper to soak up excess oil.
Place the smoked salmon patties cakes in the center of each plate. Dress the rocket with the lime dressing and place a handful on top of each fish cake. Sprinkle a few capers around and serve immediately.