Ingredients (Serves 3)
- 2 large russet potato, peeled and quartered
- 250g Salmon, poached and flaked
- 5 tbsp of polenta/corn grids
- 1/2 egg beaten
- 1 tbsp chopped spring onion
- 1/2 small yellow onion, finely chopped
- Salt and pepper
- 1 tbsp lemon juice*
- 1 tsp lemon zest*
- 2 tbsp fat free mayo*
- 2 tbsp horse radish sauce*
- 1/2 tsp dill*
Boil your potatoes in lightly salted water until tender and a fork is able to poke through
Drain all the water and add salt and pepper to taste
Add your spring onion, yellow onion, flaked salmon and egg.
Mix well and chill for 2 hours.
Prepare your sauce by adding all the ingredients marked * in a bowl and mix well. Chill in fridge until you are ready to use.
Preheat your oven to 220*C when your are ready to shape your potato cake after 2 hours.
Divide your mix into 6 portions.
Shape them into patties.
Coat them with polenta.
Place them on an oiled baking sheet.
You can use a parchment paper and omit the oil.
I ran out of parchment paper as i was ‘on a roll’ with my Rainbow Tie-Dye Swiss Roll with Strawberry Buttercream and Heart Swirl Chocolate Swiss Roll! 😉
Bake for 25-30 mins or till polenta turns golden brown, flipping once.
Serve with sauteed baby spinach and Rosemary Cauliflower Mash for a balanced healthy meal!