SALMON CAKES WITH HORSERADISH YOGHURT

Wondering what to do with any leftover seafood? Make a batch of salmon cakes the whole family can enjoy

INGREDIENTS

• 600g leftover cooked potato, mashed
• 1 bunch dill, fronds chopped
• Finely grated zest of 1 lemon
• 1 eschalot, finely chopped
• 1 garlic clove, crushed
• 2 eggs, beaten, plus 1 eggwhite
• 2 1/2 cups (125g) panko breadcrumbs
• 250g leftover cooked salmon
• 200g leftover cooked crab meat
• 1/2 cup (75g) plain flour
• Olive oil, to shallow-fry
• Watercress sprigs and lemon wedges, to serve

Horseradish yoghurt

• 1 cup (280g) thick Greek-style yoghurt
• 1/4 cup (70g) horseradish cream
• Juice of 1 lemon
• 1 small garlic clove, crushed

• METHOD

  • 1
    For horseradish yoghurt, combine all ingredients in a bowl and season. Cover and chill until needed.
  • 2
    Combine potato, dill, lemon zest, eschalot, garlic, eggwhite and 1 cup (50g) breadcrumbs in a bowl. Season.
  • 3
    Flake the salmon and fold through with the crab meat. Shape into 12 patties.
  • 4
    Place flour and remaining 1 1/2 cups (75g) breadcrumbs in separate bowls. Dust fishcakes with flour, shaking off excess, then dip in egg and coat in breadcrumbs. Place on a plate and chill for 20 minutes to firm up.
  • 5
    Heat 1cm oil in a large frypan over medium-high heat. In 2 batches, add the fishcakes and cook for 4 minutes each side or until crisp and golden. Drain on paper towel and keep warm. Repeat with remaining fishcakes.
  • 6
    Divide fishcakes among serving plates and serve with watercress sprigs, lemon wedges and horseradish yoghurt.