Salmon Dill And Potato Cakes | Donna Hay
Light yet hearty and absolutely delicious, these salmon potato cakes will hit the spot.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.donnahay.com.au.
Ingredients
- 700g sebago potatoes, peeled and chopped
- 2 x 250g skinless salmon fillets
- 2 cups (500ml) milk
- ½ cup flat-leaf parsley leaves, finely chopped
- 1 tablespoon dill, finely chopped
- 1 tablespoon Dijon mustard, plus extra to serve
- 1 egg, lightly beaten
- 1 teaspoon finely grated lemon rind
- sea salt and cracked black pepper
- 2 cups (140g) panko breadcrumbs
- vegetable oil, for shallow-frying
- watercress and lemon wedges, to serve
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