These crispy salmon potato cakes are a delightful twist on the classic rissoles, offering a flavorful and satisfying meal.
Boil the potatoes in a pot of water until tender, then drain and mash them until smooth.
Ensure the potatoes are fully cooked to achieve a smooth mash.
Combine the mashed potatoes, drained salmon, parsley, lemon zest, and softened butter in a mixing bowl. Mix well.
Use a fork to break up the salmon for a more even mixture.
Sauté the finely chopped onion in a small pan until translucent, then add it to the potato mixture along with salt and pepper. Mix thoroughly.
Cooking the onion enhances its sweetness and flavor.
Shape the mixture into small patties, about 8 in total, and set them aside on a plate.
Wet your hands slightly to prevent the mixture from sticking.
Beat the egg with milk in a shallow dish. Dip each patty into the mixture, then coat with breadcrumbs.
Press the breadcrumbs gently onto the patties for a better coating.
Heat the oil in a frying pan over medium heat. Fry the patties until golden brown on each side, about 3 minutes per side. Drain on paper towels.
Avoid overcrowding the pan to ensure even frying.
Serve the patties warm with your choice of dipping sauce or a side salad.
Garnish with additional parsley for a fresh touch.
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