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Honey Roast Salmon Fishcakes

Recipe Information

Ingredients

• 600g Desiree potatoes, boiled until tender
• 25g butter
• 15ml spoon milk
• salt and freshly ground black pepper
• 2 x 125g packs honey roasted salmon flakes
• or 250g cooked salmon fillet
• 15g pakc chives, chopped
• 2 x 5ml spoons horseradish
• 2 x 15ml spoons plain flour
• 1 medium size egg, beaten
• 100g fresh white breadcrumbs
• oil to shallow fry
• to serve - 100g Greek yogurt
• mixed salad leaves

Method

Drain and mash the potatoes with the butter, milk and seasoning. Stir in the salmon, most of the chives and the horseradish.

Shape into 6-8 flattened rounds using well floured hands and chill until required.

Coat each fishcake in beaten egg and then breadcrumbs.

Heat the oil in a frying pan and fry the fishcakes in batches for 3-4 minutes each side until crisp and golden.

Mix together the yogurt with the remaining chopped chives. Serve the fishcakes on a bed of mixed salad leaves with the chive yogurt.