30
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 the potatoes aside and keep them warm.
Cut the salmon into large pieces, place them in a deep pot, cover them with water, and simmer over medium heat for 5–8 minutes. Remove the fish and let it cool for a few minutes.
Flake the salmon into pieces by hand, carefully removing any bones. In a large bowl, combine the potato puree with 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 them in oil on both sides until golden brown.
Serve with lemon wedges and tartar sauce.
