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Salmon and potato cake
Salmon and potato cake
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Prep Time:
15 minutes
Cook Time:
17 minutes
Total Time:
32 minutes
Try these crispy potato and salmon fritters with a side of fresh corn, juicy tomato, and a squeeze of zesty lemon for a flavorful and easy meal.
Ingredients:
  • 750g can Tiny Taters potatoes, drained
  • 415g can red salmon, drained, skin and bones removed, flaked
  • 2 eggs, lightly beaten
  • 3 green onions, thinly sliced
  • 2 medium tomatoes, chopped
  • 2 x 125g cans corn kernels, drained, to serve
  • Salad leaves, rinsed, to serve
  • Lemon wedges, to serve
Instructions:
  • In a large bowl, gently mash the potatoes. Add in the salmon, egg, onions, and season with pepper. Mix everything together until well combined.
  • Lightly oil a 24cm (top) frying pan. Heat over medium heat. Spread salmon mixture in the pan, pressing gently and smoothing the surface with a spoon. Cook for 10 to 12 minutes until almost set and edges begin to brown.
  • Preheat the grill on high while placing a frying pan underneath. Grill for 5 minutes or until fully cooked, then transfer onto a board and slice into wedges.
  • Mix together ripe tomatoes and sweet corn in a bowl. Serve the deliciously prepared salmon cake alongside the flavorful corn mixture, crisp salad leaves, and tangy lemon wedges.

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