Name: Salmon and leek potato cakes
Prep time: 60 min
Cook time: 25 min
Total time: 85 min
Yield: 1
Ingredients: olive oil cooking spray; 1 small leek, finely chopped; 2 garlic cloves, crushed; 250g potatoes, peeled, cut into 2cm cubes, boiled, drained; 210g can red salmon, drained, flaked; 2 eggs, lightly beaten; 1 small lemon, rind finely grated; 62.50 ml flat-leaf parsley, chopped; 50g green beans, thinly sliced; 500.00 ml dried brown breadcrumbs; Baby spinach, to serve; Tartare sauce, to serve

Salmon and leek potato cakes

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Prep Time:
60 minutes

Cook Time:
25 minutes

Total Time:
85 minutes

Ingredients:

olive oil cooking spray
1 small leek, finely chopped
250g potatoes, peeled, cut into 2cm cubes, boiled, drained
210g can red salmon, drained, flaked
2 eggs, lightly beaten
1 small lemon, rind finely grated
62.50 ml flat-leaf parsley, chopped
50g green beans, thinly sliced
500.00 ml dried brown breadcrumbs
Baby spinach, to serve
Tartare sauce, to serve

Instructions:

In a lightly oiled saucepan, sauté leek and garlic over medium heat for 3 minutes.
Combine mashed potatoes, leek mixture, and salmon. Add eggs, lemon zest, parsley, beans, half of the breadcrumbs, salt, and pepper. Mix thoroughly. Form into 8 patties. Coat each patty with the remaining breadcrumbs. Chill in the refrigerator for 25 minutes or until set.
Preheat your oven to 200°C. Lightly coat the patties with oil. Bake for 10 minutes and then reduce the oven temperature to 180°C. Flip the patties and continue baking for another 10 minutes or until they turn golden. Serve alongside fresh spinach and your favorite sauce.

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