Salmon and Potato Patties
- Salmon – 900 g (approx. 2 lbs)
- Potatoes – 900 g (approx. 2 lbs)
- Parsley – 1 bunch
- Butter – 1 tablespoon
- Eggs – 2
- Salt and black pepper to taste
- Flour for coating
Peel the potatoes and boil them in salted water until tender. Drain the water, add the butter to the potatoes, and mash them into a puree. Set aside, trying to keep the potatoes warm.
Cut the salmon into large pieces, place them in a deep pot, cover with water, and simmer over medium heat for 5-8 minutes. Remove the fish and let it cool for a few minutes.
Using your hands, flake the salmon into pieces, carefully removing any bones. In a large bowl, combine the potato puree and the flaked salmon. Add the chopped parsley, season with salt and pepper, and mix well.
Form the mixture into round patties, coat them in flour, and fry in oil on both sides until golden brown.
Serve the finished dish with lemon wedges and tartar sauce.