Preparation time is 10minutes
Cook time is 25minutes
Total time is 35minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
15 Ingredients
Number of servings
4
- 450grams fresh salmon
- 3 tomatoes, deseeded, finely chopped
- 2 stick celery, thinly sliced
- 1 bunch watercress, sprigs removed
- 700grams potatoes, peeled, cut into large pieces
- 5milliliter virgin olive oil spray
- 1tablespoons baby capers, rinsed
- 1 bunch dill, sprigs removed, finely chopped
- 1 lemon, rind finely grated
- 1/4 cup lemon juice
- 1teaspoons pepper (for seasoning)
- 1/2 cup whole egg mayonnaise
- 2/3 cup rice flour
- 1 egg, whisked
- 1 pinch sea salt ground (to taste)
Method
Step 1 of 4
Place potatoes into a saucepan. Cover with cold water and bring to the boil over high heat. Simmer for 20 minutes or until tender. Drain. Transfer to a bowl and mash. Cool.
Step 2 of 4
Finely dice salmon and add potato with egg, lemon rind, 2 tbs juice, 1/3 cup rice flour, capers and half the dill. Season with salt and pepper. Stir until combined. Shape 1/2 cup portion of mixture into cakes. Transfer to a plate.
Step 3 of 4
Lightly coat fish cakes in remaining flour. Heat a non-stick frying pan over medium heat. Spray cakes liberally with oil. Cook, in batches, for 4 minutes each side or until golden. Transfer to a plate and cover to keep warm.
Step 4 of 4
Combine the mayonnaise, remaining dill and remaining lemon juice in a small bowl. In a separate bowl, combine the watercress, tomato and celery. Serve the fishcakes with salad and mayonnaise dressing.
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