- Potatoes -4-5 medium
- Canned or Fresh Salmon- 450 gr
- Egg-1
- Lemon-1
- Flour-1 tbsp plus extra for dusting
- Parsley- a small bunch
- Salt and pepper to taste
- Olive oil
- For the sauce (optional)
- Greek yogurt, plain- ½ cup
- Chives, chopped- 1 tsp.
- Garlic, pressed- 1 clove
- Lemon juice- 1 tsp.
- Salt and pepper to taste
INSTRUCTIONS:
- In a large mixing bowl combine mashed potatoes and salmon while making sure no skin or bones end up in there as well, and break an egg into it.
- Add the lemon zest to the mixture, juice the lemon and pour it in as well along with chopped parsley and flour.
- Mix everything well, add a pinch of each salt and pepper.
- Scoop the mixture with an ice cream scoop to get even-sized cakes and roll them in the flour on your flour dusted board or plate, flatten them slightly to form a patty.
- Fry salmon cakes in hot olive oil until golden and crunchy on the outside.
- For the sauce mix yogurt, lemon juice, chopped chives and minced garlic in a small bowl.
- Add salt and pepper to taste. Let it sit for at least 15 minutes before serving for the flavours to blend.
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