| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
serves
|
Ingredients
- 500 grams salmon canned
- 150 grams potato cubed (you can use almond meal instead of potato)
- 1 large eggs free range
- 1 small brown onion finely diced
- 2 cloves garlic crushed or sliced
- 1 tsp rock salt to taste
- 1/2 tsp black pepper
- butter for cooking
Dill Sauce
- 125 grams sour cream or Greek yoghurt
- 1 tsp horseradish cream or seeded mustard
- 1 tsp fresh dill
- 1/2 tsp lemon zest
Ingredients
Dill Sauce
|
Instructions
- Boil a small pot of water and steam the potato until soft.
- Take the potatoes off the heat and mash into small chunks
- In a separate bowl mix together the salmon egg, onion, garlic, salt and pepper (to taste).
- Add the mashed potato (or almond meal) and if the consistency is too wet, add a small amount of non-grain flour until desired consistency is reached
- Roll small handfuls of the mixture into small patties
- Turn on a fry pan to medium heat
- Put some butter, lard or coconut oil in the pan (enough so the fishcakes won’t stick)
- When the oil is hot, place the patties into the frypan and flatten a little
- Cook both sides until golden
- Serve with dill sauce and a veggie bake, seasonal vegetables or a salad
For the dill sauce
- Whisk all ingredients together. Serve with fish cakes.
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