Recipe Ingredient
- 225g salmon fillet
- 225g potatoes
- 2 tablespoons chopped fresh parsley
- 1/2 tablespoon capers, drained and chopped
- 1 tablespoon lemon juice
- 1/8 teaspoon freshly-grated nutmeg
- 1 teaspoon cayenne pepper or chilli powder
- Salt and pepper to taste
- For coating:
- 1 egg, beaten
Instructions
- Poach salmon in boiling water.
- Fish out, drain and mash with a fork.
- Cut the potatoes into 1.25cm thick slices and fry them in hot oil until slightly golden brown.
- Dish out and drain the oil.
- Mash the potato in a mortar or with a rolling pin.
- Add the mashed potatoes and the rest of the ingredients, seasoning to taste.
- Form the mixture into little sausage-like rolls of about 3cm diameter.
- Dip into beaten egg and roll in breadcrumbs.
- Deep fry in hot oil over a medium flame until golden brown.
- Serve with homemade mint sauce.
