Smoked salmon & potato cakes with parmesan aioli
Ingredients
Cakes
- 650 grams potatoes peeled, cooked and dried in slow oven for 10 mins
- 350 grams smoked salmon med fine chopped
- 3 each eggs
- .5 cup waffle mix
- 1 each Salt & Pepper to taste
- 1 cups panko bread crumbs
- .5 cups panko bread crumb Keep aside to coat cakes once formed
Parmesan Aioli
- 150 mls icater mayo
- .5 tsp crushed garlic
- 40 grams Parmesan
Instructions
- Prepare potatoes and cool
- Mix all cake ingredients together except the smaller amount of panko
- Form into 20 gram fritter shaped cakes
- Give each cake a coating of panko
- Seal on a grill plate or in pan and cool.
- Refrigerate ready for transport, re-heat on site on oven trays in oven
Parmesan aioli
- Blend all ingredients together and put in fridge ready for transport
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