Salmon and potato cake

It was the beginning of a round of heatwave and so something light and refreshing was welcomed. My food supply was running low so I worked with what I had at home. Flour and breadcrumbs were usualy used as coating but with this recipe, I replaced it with polenta and dried coconut flakes.

Mashed potato

Mashed potato

Salmon and potato mixture

Salmon and potato mixture

Ingredients:

  • 2 poached salmon cutlet
  • 1 potato
  • 1 bunch of baby cos
  • 2 eggs
  • 1/2 bunch of fresh coriander
  • Dried coconut flakes
  • Polenta
coating mixture

coating mixture

Salmon and potato patties

Salmon and potato patties

Method:

  1. Boil and mash the potatoes. Gently poach the salmon pieces in seasoned water. (You can choose to use milk or olive oil)
  2. Roughly cut the salmon into nice chunks. Remember to remove all the bones and the skin.
  3. Mix salmon, mashed potato, finely chopped coriander and 1 egg together. Season well and allow it to sit in the fridge for at least 30mins to set.
  4. For the coating, mix coconut flakes and polenta in one bowl and a lightly whipped egg in another
  5. Roll the salmon and potato mixture into nice size patties, dip into egg and then coat with coconut and polenta
  6. Shallow fry the patties until they are golden brown
  7. Serve with baby cos leaves and sweet chilli sauce
Pattie stacked

Pattie stacked

Salmon poator green wrap

Salmon poator green wrap

I was not sure if the coconut flakes would work but it did. It gave the dish a nice nutty taste and aroma. No seasoning or dressing was required for the baby cos. I used the them as an edible spoon by placing a nice chunk of patty on top, drizzle it with sweet chilli sauce and eat it all at once. This is a definite summer winner for me. I shall be cooking this again for sure.

How do you like to spend your friday nights?