Salmon cakes with apple salad – Food & Home Magazine

Ingredients

• ***Apple salad
• 2 tbsp vinegar
• ⅓ cup olive oil
• 1 tsp dijon mustard
• 2 green apples, julienned
• 1 bunch baby radishes, thinly sliced
• 1 ½ cups fresh coriander leaves
• ***Salmon cakes
• 415 g tinned pink salmon
• ½ cup mayonnaise
• 1 tsp lemon zest
• 475 g store-bought or leftover mashed potato
• 2 tbsp finely chopped fresh chives
• ⅓ cup flour
• 2 eggs, lightly beaten
• 1 cup breadcrumbs
• 60 g oil
• 1 lemon, cut into wedges
• ½ cup mayonnaise, extra, to serve