Super smoked salmon cakes

A delicious light meal for two. Read what Jan has to say about potatoes here.

Ingredients

350 g	Potatoes, peeled, suitable for mashing (Main)
100 g	Wood roasted salmon
1 ½ tsp	Wasabi paste
1 ½ tsp	Lemongrass paste
1	Spring onion, diced
1	Egg, lightly beaten
2 Tbsp	Rice bran oil

Directions

1. Boil the potatoes, until soft. Drain and mash well. Cool.
2. Break the salmon into small pieces. Combine with the cold mashed potato, wasabi, lemon grass paste, spring onion and egg. Using wet hands, form the mixture into 4 round cakes.
3. Heat the oil and pan-fry the cakes on medium until golden on both sides and heated through, about 5 minutes
4. Great served on wilted spinach, garnished with thinly sliced, raw rainbow beetroot (Chioggia) and a lemon pickle.