SALMON AND POTATO CAKES

KITCHEN TOOLS NEEDED

Large pot with lid
Large mixing bowl
Potato masher
Large skillet
Cheese grater

INGREDIENTS

1 salmon fillet (about 2 cups), cooked
3 medium Yukon gold potatoes, diced and boiled
1 cup spring onion, chopped
1 cup grated cheddar
1/2 cup fresh basil, chopped
1 Tbsp butter
1/2 cup breadcrumbs
Salt to taste
1 Tbsp olive oil

DIRECTIONS

1. Put boiled potatoes in a large mixing bowl with the butter. Mash roughly with a fork or potato masher. Add spring onion, basil and grated cheese and olive oil. Mix until combined.
2. Add the Salmon, mash and combine everything with a fork. Add breadcrumbs and salt, mix until combined.
3. With damp hands, roll salmon and potato mixture into balls, sizes depending on however big you want them, and set aside on a clean surface (like a cutting board).
4. Heat oil in a pan on medium-high heat until hot and thin consistency. Carefully place salmon cakes in pan and lower heat to medium. Cook about 4-5 minutes per side or until crust is golden brown (Small cakes will, of course, require less cooking time. Bigger will require more, so keep an eye on them so they don’t burn). Remove from pan and serve with a side or as is.