Little potato cakes are a great way of using up leftovers. They are also a brilliant way to wean little ones as they can eat it from their hands and it’s already mashed up inside. We will post a few recipes here on the blog over the coming weeks.
- 100 g cooked salmon
- 500 g cooked mashed potatoes (about 3 large potatoes)
- Large knob of butter
- 60 g spinach washed and finely shredded
- 3 sprigs basil (leaves only – finely shredded)
- 1 egg beaten
- Black pepper
- Polenta or breadcrumbs to coat
You can follow our instructions for how to cook the salmon here.
While the potatoes are still hot, add a large knob of butter and the spinach and stir thoroughly. Then add the cooked salmon and basil and mash the salmon up into the potato and spinach mixture, leaving the fish a little chunky. Allow the mixture to cool completely before seasoning with black pepper.
Make small patties / cakes (about the size of the palm of your hand) out of the mixture, dunk in the beaten egg and coat with polenta or breadcrumbs. The cakes can be frozen at this stage.
From room temperature, bake the cakes which have been lightly brushed with oil and placed on a baking tray at 200 C for 20 minutes turning once during cooking. Alternatively shallow fry in a little olive oil for a 3-4 minutes on each side until golden.
See you next time on theclaremontroadkitchen.com