Salmon Fish Cakes

Name: Salmon Fish Cakes
Ingredients: 1 lb salmon fillets, skinned; 2/3 cup dry white wine; 1 lb potatoes, peeled and quartered; 2 tbsp fresh chopped dill; 2 tbsp flour; 2 None eggs, beaten; 2 cups fresh white breadcrumbs; None None Vegetable oil, for deep frying; 1 pkg (16 oz) frozen whole leaf spinach; 1 cup prepared hollandaise sauce, warmed

10 ingredients

3 steps

Ingredients

1 lb salmon fillets, skinned
2/3 cup dry white wine
1 lb potatoes, peeled and quartered
2 tbsp fresh chopped dill
2 tbsp flour
2 None eggs, beaten
2 cups fresh white breadcrumbs
None None Vegetable oil, for deep frying
1 pkg (16 oz) frozen whole leaf spinach
1 cup prepared hollandaise sauce, warmed

Directions

1

Place the salmon and wine in a medium skillet on medium heat. Season. Cover and simmer for 10-15 mins until cooked through. Cook potatoes in boiling salted water for 15-20 mins until tender. Drain; mash in a large bowl. Drain salmon; flake into bowl with potatoes. Add dill; mix well.
2

Roll mixture into 18 balls. Place flour, egg and breadcrumbs in 3 separate shallow bowls. Lightly coat balls in flour; shake off excess. Dip in egg, then breadcrumbs.
3

Heat oil in a large deep skillet to 375°F or until a cube of bread browns in 30 seconds. Fry the balls, in batches, for 3-4 mins until golden; drain on paper towels. Cook spinach according to package directions. Serve the salmon cakes with spinach and hollandaise sauce.