Wednesday, January 7, 2009

Salmon and Coriander Rosti Cakes


350 gm potatoes - peeled
350 gm salmon fillet - skinned and roughly chopped
6 tbsp fresh chopped coriander
50 gm butter
1 tbsp olive oil


Bring a large pan of lightly salted water to the boil and cook whole potatoes for 15 minutes. Drain and cool in cold water.

Coarsely grate the potatoes, season and stir in salmon and coriander. Divide the mixture into 8 and shape each into a patty shape., pressing together well.

Heat the butter and oil in a large heavy-based frying pan and cook the rosti cakes for 2-3 minutes on each side until golden and crisp. Drain and serve hot.

Serves 4

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