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Ingredients

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

Method

Step 1 Steam potatoes for 10 minutes or until tender. Remove from heat, place in a large bowl and mash roughly. Add salmon, tarragon, green onions, lemon rind, garlic, salt and pepper and stir until combined. Set aside for 5 minutes to cool.
Step 2 Divide mixture into eight portions and roll into flat patty shapes. Dust cakes with flour, then dip into egg. To finish, press each cake into breadcrumbs, coating well. Repeat this process for each cake.
Step 3 Place cakes on a tray and refrigerate for 10 minutes.
Step 4 Coat a large non-stick frying pan with vegetable oil and place over medium heat. Add salmon cakes and cook for 2 minutes on each side or until golden and crisp. Remove from pan, drain on paper towel and serve on a bed of salad greens with a wedge of lemon on the side.

Salmon and tarragon potato cakes

How to make Salmon and tarragon potato cakes

Ingredients

Method