A delicious light meal for two. Read what Jan has to say about potatoes here.
Ingredients
| 350 g | Potatoes, peeled, suitable for mashing (Main) |
| 100 g | Wood roasted salmon |
| 1 ½ tsp | Wasabi paste |
| 1 ½ tsp | Lemongrass paste |
| 1 | Spring onion, diced |
| 1 | Egg, lightly beaten |
| 2 Tbsp | Rice bran oil |
Directions
- Boil the potatoes, until soft. Drain and mash well. Cool.
- Break the salmon into small pieces. Combine with the cold mashed potato, wasabi, lemon grass paste, spring onion and egg. Using wet hands, form the mixture into 4 round cakes.
- Heat the oil and pan-fry the cakes on medium until golden on both sides and heated through, about 5 minutes
- Great served on wilted spinach, garnished with thinly sliced, raw rainbow beetroot (Chioggia) and a lemon pickle.
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