Name: Salmon and tarragon potato cakes
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Yield: 1
Ingredients: bread crumbs, to coat; 1 egg, lightly beaten; 700g potatoes, peeled and chopped into 2cm cubes; plain flour, to coat; 20.00 ml tarragon, chopped; 1 clove garlic, crushed; 400g cooked salmon, roughly flaked; 2 green onions, finely chopped

Salmon and tarragon potato cakes

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Prep Time:
15 minutes

Cook Time:
14 minutes

Total Time:
29 minutes

Ingredients:

bread crumbs, to coat
1 egg, lightly beaten
700g potatoes, peeled and chopped into 2cm cubes
plain flour, to coat
20.00 ml tarragon, chopped
1 clove garlic, crushed
400g cooked salmon, roughly flaked
2 green onions, finely chopped

Instructions:

Steam the potatoes until tender, then transfer them to a large bowl and lightly mash them. Stir in the salmon, tarragon, green onions, lemon rind, garlic, salt, and pepper until well combined. Let it cool for 5 minutes before serving.
Shape mixture into 8 portions and form into flat patties. Coat cakes in flour, dip in egg, and press into breadcrumbs until well coated. Repeat for remaining cakes.
Chill cakes on a tray in the fridge for 10 minutes.
Start by effortlessly gliding vegetable oil onto a large non-stick frying pan over medium heat. Gently lay the salmon cakes down and let them sizzle for 2 minutes on each side until they reach a delightful golden crispiness. Lift them out of the pan, let them dab on some paper towel, and present them on a bed of salad greens with a charming lemon wedge for added zest. Enjoy!

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