Ripe's salmon hash cakes

Sophie Barclay

Try them for brunch topped with a soft poached egg & hollandaise sauce. Or serve them with extra salmon, fresh coriander and topped with savoury labneh.

Ingredients

100 g	Butter, cubed
1 kg	Floury potatoes, peeled, cut into large pieces, we like to use Agria (Main)
1 cup	Aged cheddar cheese, grated
1 tsp	Salt
350 g	Salmon, cured (Main)
2	Lemons, zest and juice
½ cup	Fresh chives, finely chopped
2 tsp	Fennel seeds, toasted, ground
2 ½ cups	Baby spinach, leaves. roughly chopped
1 splash	Vegetable oil

Directions

1. In a large saucepan, place the potatoes. Fill with enough water to cover.
2. Place over a high heat and bring to the boil. Cook for approximately 15-20 minutes or until soft.
3. Remove from the heat and drain well. Add the butter, cheese, salt and some freshly milled pepper.
4. Mash well with a good old-fashioned masher.
5. Add the salmon, lemon zest and juice, chives, fennel seeds and spinach.
6. Mix well to combine. Season to taste with salt and pepper.
7. Mould the mixture into 6 large balls and flatten slightly.
8. Cover with cling film and place in the refrigerator for 30 minutes to firm up.
9. Preheat the oven to 180C.
10. Place a large frying pan over a high heat with a good splash of oil.
11. Fry the hash cakes on each side for approximately 2 minutes until golden brown.
12. Place on a baking tray and bake in the oven for 10-15 minutes, or until warmed through.
13. These are great as they are, or we like to serve them with extra salmon, fresh coriander and topped with savoury labneh.