RECIPE: Salmon Studded Potato Cakes

There was definitely a point somewhere along the way when food got REALLY complicated. As in, in order to produce a dish vaguely worth any appreciation you needed to invest in about 35 ingredients & 3 days of preparation time.

No wonder people think they can’t cook these days…..

Well I’m here today (& everyday) waving my little flag for honest, simple staples. The kind of meal my wonderful grandmothers would have whipped up & served (much to our delight) from the bits they had in their fridges.

No mess, no fuss, just honest, nourishing goodness.

OK well there may have been a little mess but that sounds less poetic doesn’t it.

Now as you can read about all in this post here I recently had the wonderful opportunity to visit the H. Forman & Son factory & you will see I feature their incredible salmon jerky in the recipe below.

They ship internationally so do not fret if you are friends flung far & wide, but also should you not be able to get some then simply swap for pieces of baked salmon, tinned mackerel, a cheese you enjoy or some pieces of chicken. Or just leave out the animal products, shred up some extra herbs or greens & go for those instead.

Makes 6

  • 2 cups cooled mashed potato or 2 baking potatoes, boiled, cooled & grated.
  • 1 organic egg.
  • 1/2 cup Forman & Field salmon jerky crumbled into pieces
  • 1/2 cup chopped parsley
  • Black pepper
  • Avocado , lemon, & steamed greens to serve.
  1. Preheat your oven to 200C.
  2. Add the potato to a large bowl, use your hands to work through the parsley & pepper then fold through the salmon pieces.
  3. Crack in the egg, mix well & roll into 6 patties. Arrange these on a lined tray & bake for 20 minutes until golden.
  4. Serve immediately or cool & refrigerate using within a week.
  5. They freeze perfectly well too & will last frozen for up to 3 months. Pop straight into a 190C oven to warm through for 10-15 minutes.

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