Feta Salmon Fishcakes

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 500 g potatoes
• 50 g flour
• 1 salmon fillet, skinned
• 1 egg
• 1 sweet red pepper, very finely diced
• 100 g feta cheese
• 3 tablespoons freshly grated parmesan cheese
• 1/4 cup chives
• 4 tablespoons vegetable oil
• salt & freshly ground black pepper

Recipe

• 1 peel the potatoes, cut into chunks and boil until tender.
• 2 drain and mash (without butter or milk) until smooth and leave to cool for a few minutes.
• 3 meanwhile, put a little of the oil in a frying pan and when it is heated, add the red pepper and salmon fillet.
• 4 use a fork to break the salmon into pieces, then cook the fish until it is flaky and the red pepper until it is soft, about five minutes.
• 5 when the mash is cool, season it generously with black pepper and then sift the flour over the top.
• 6 use a wooden spoon to mix the flour in until it disappears.
• 7 whisk the egg and add it to the mixture, stirring well.
• 8 crumble the feta over the top and snip the chives into the bowl.
• 9 finally add the red pepper and salmon and stir again to mix evenly.
• 10 dust your hands with flour and form the mixture into patties.
• 11 you can make 12 cookie sized patties or 6 larger cakes.
• 12 add the rest of the oil to the frying pan and, when very hot, lay out some of the potato cakes but be careful not to overcrowd the pan.
• 13 fry for three minutes to form a thin, crisp layer, then carefully turn to cook the other side.
• 14 keep warm in the oven while you finish cooking.
• 15 serve dusted with parmesan and sprinkled with a few extra chives.
• 16 by the way, if you find forming the patties difficult, you can also just drop the potato mixture into the pan for more irregular but less messy fish cakes.