If you think cooking lunch is as simple as boiling an egg, think again! Today, I dove into the deliciously fishy world of salmon potato cakes, a dish so good it’ll make you question why fish don’t take more lunches themselves.
The secret? Simply mash together some cooked potatoes and canned salmon (who knew we had a tinned fish superstar on our hands?), add a sprinkle of dill, and mold it all into little cakes.
Now, let’s talk about the pièce de résistance: lime mayonnaise! Just mix mayo, lime juice, and a zest of lime (because life's too short for plain mayo) to create a tangy condiment that’ll leave your taste buds doing the cha-cha. Slap those golden cakes on a plate with a dollop of lime mayo and watch your lunch transform into a culinary masterpiece!
Trust me, skip the boring sandwich. These salmon potato cakes are fin-tastic and worth every giggle you get when your coworkers ask what you’re eating.
Prep Time: 20 minutesCook Time: 20 minutes
Serves: 4
Ingredients
400g new potatoes
2 tbsps grated lime rind
310g mayonnaise
425g tinned salmon, drained
1 tbsp chopped fresh dill
2 spring onions, thinly sliced
salt and pepper, to season
1 egg
80g fresh breadcrumbs
60ml olive oil
200g rocket leaves
lime wedges, to serve
Instructions:
1. Boil the potatoes in a large saucepan of boiling water until tender, 12-15 minutes. Drain well and cool.
2. Meanwhile, combine the lime rind and the mayonnaise.
3. Mash the potatoes in a large bowl, leaving some large chunks. Stir in the salmon, dill and spring onion and season with a little salt and pepper. Mix in the egg and the remaining mayonnaise.
4. Divide into 8 palm-size potato cakes. Press lightly into the breadcrumbs to coat.
5. Heat the oil in a non-stick frying pan and cook the potato cakes, turning, for 3-4 minutes on each side or until golden brown. Drain on paper towels.
6. Serve with the lime mayonnaise, rocket leaves and lime wedges garnished with chopped spring onions.