Ingredients

• 600g desiree potatoes, peeled and diced
• 415g can red salmon, drained, skin and bones removed and discarded
• 3 green onions, thinly sliced
• 1 teaspoon finely grated lemon rind
• 2 tablespoons lemon juice
• 1/4 cup chopped fresh dill
• 2 cups panko breadcrumbs
• 3/4 cup plain flour
• 2 eggs
• 1/4 cup vegetable oil
• Lemon wedges, to serve

Horseradish and lemon kale

• 20g butter
• 2 bunches kale, stems removed, leaves finely chopped
• 1/2 cup Bulla Cooking Cream
• 2 tablespoons horseradish cream
• 2 tablespoons lemon juice

Method

• Step 1 Place potatoes in a large saucepan. Cover with cold water. Bring to the boil over medium-high heat. Boil for 10 minutes or until tender. Drain well. Mash with a potato masher until smooth. Set aside to cool.
• Step 2 Combine mashed potato, salmon, onion, lemon rind, lemon juice and dill in a bowl. Season with salt and pepper. Divide and shape mixture into 8 patties. Place on a baking tray lined with baking paper. Refrigerate for 10 minutes or until firm.
• Step 3 Meanwhile, make Horseradish and lemon kale Melt butter in a large non-stick frying pan over medium heat. Add kale. Cook, stirring, for 3 minutes or until kale starts to wilt. Add cream, horseradish and lemon juice. Season with salt and pepper. Cover. Bring to the boil. Reduce heat to medium. Simmer for 2 minutes or until kale is tender and mixture has thickened slightly.
• Step 4 Place breadcrumbs on a large plate. Place flour on a separate plate. Whisk eggs in a shallow dish. Coat each patty in flour, shaking off excess. Dip in egg. Coat in breadcrumbs.
• Step 5 Heat 1/2 the oil in a large non-stick frying pan over medium-low heat. Cook fishcakes, in 2 batches, for 3 to 4 minutes each side or until golden and heated through. Serve with creamed kale mixture and lemon wedges.