Fluffy salmon potato cakes are contrasted perfectly with the freshness from the zingy apple and radish salad. We’ve used store-bought mash for ease but you could also use leftover mash from last night’s dinner.
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Ingredients
Method
1.Make apple salad. Whisk vinegar, oil and mustard in a medium bowl until combined. Add apple, radish and coriander; toss gently to combine, season to taste.
2.Drain salmon; discard skin and bones, flake salmon. Drain on paper towel.
3.Stir mayonnaise and rind in a medium bowl; stir in salmon, potato and chives, season. Shape mixture into 8 patties. Place flour, egg and breadcrumbs, separately in shallow bowls. Dust patties in flour, shake away excess. Dip in egg, then coat in breadcrumbs. Place on tray; freeze for 10 minutes until firm but not frozen.
4.Heat ghee in a large frying pan over medium heat; cook patties, in batches, about 4 minutes each side or until golden. Drain on paper towel.
5.Serve salmon cakes with apple salad, lemon wedges and aïoli.
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