- 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
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.