Super smoked salmon cakes
A delicious light meal for two. Read what Jan has to say about potatoes here.
- Boil the potatoes, until soft. Drain and mash well. Cool.
- Break the salmon into small pieces. Combine with the cold mashed potato, wasabi, lemon grass paste, spring onion and egg. Using wet hands, form the mixture into 4 round cakes.
- Heat the oil and pan-fry the cakes on medium until golden on both sides and heated through, about 5 minutes
- Great served on wilted spinach, garnished with thinly sliced, raw rainbow beetroot (Chioggia) and a lemon pickle.