potatoes Archives

Beetroot recipes

Purple potato chips with tartar sauce, radish-and-carrot juice and golden beetroot tarte tatins

70 minutes

Fish recipes

Hummus-topped angel fish with cayenne-dusted potato wedges

30 minutes

Sausage recipes

Pickled salmon trout with baby potatoes and hot beetroot salad

20 minutes

Citrus recipes

Citrus pork with coriander and sweet potatoes

15 minutes

Fish recipes

Salmon fish cakes

20 minutes

Salmon fish cakes

Serves Makes 6 to 8 cakes

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

260 g floury potatoes, peeled and cut into large chunks (or substitute with an equal amount of thawed Wool
4 T canola oil
1 medium red onion, finely chopped
6 red spring onions, finely chopped
1 - 2 t garlic, finely chopped
1 - 2 t fresh ginger, finely chopped
2 T parsley, chopped
2 T chives, chopped
4 T wild rocket, chopped
1 lemon, juiced and zested
Sea salt and freshly ground black pepper, to taste
400 g salmon fillet, skin removed and flesh finely chopped
100 g croutons, plain or flavoured
3 T flour

Method

Place the potatoes (if using) in a saucepan, cover with salted cold water and cook for 12 to 15 minutes, or until tender. Drain and return the saucepan to the stovetop to remove excess moisture, then mash and cool.

Heat half the oil in a pan and sauté the onion for 1 minute. Remove from the heat and add the garlic, ginger, herbs, rocket, the zest of the lemon and half its juice. Season liberally.

Stir the herb mixture into the cooled mashed potato, then add the salmon and stir to combine.

Divide the mixture into 6 to 8 portions and shape into round cakes.

Blend the croutons in a food processor, sprinkle on a clean work surface and mix with the flour. Dust the fish cakes in the mixture to coat evenly.

Heat the remaining oil and fry the fish cakes for 3 to 4 minutes on each side, or until cooked through.

Cook's note: Serve the fish cakes with julienned carrots, cranberries, rocket leaves and pistachios and dress with a mixture of mayonnaise, red wine vinegar, rapeseed or olive oil and lemon zest.

Spinach lasagne

Chicken in tomato sauce

Spicy cabbage hash browns & crispy fried eggs

Celeriac soup with bacon, crispy croutons and latkes

Baked fish with mustard cheese sauce

Shredded lamb shank with beetroot mash and syrup

Nutmeg and pumpkin gnocchi with Gorgonzola cream

Springbok shanks with creamy mash and parsley

Purple potato chips with tartar sauce, radish-and-carrot juice and golden beetroot tarte tatins

Haddock and fennel fish cakes

Hummus-topped angel fish with cayenne-dusted potato wedges

Cheats cassoulet

Pickled salmon trout with baby potatoes and hot beetroot salad

Citrus pork with coriander and sweet potatoes

Salmon fish cakes

Salmon fish cakes

Ingredients

Method