Ingredients (8 servings):
- 4 large potatoes
- 500 grams of clean salmon fillet, skinless and boneless
- 1 egg
- 1 cup chopped parsley
- 1/2 cup breadcrumbs
- Salt, ground black pepper
For Coating:
- 2 eggs
- 1 cup flour
- 1 cup breadcrumbs
- Salt, ground black pepper
- For frying: oil
Preparation:
- Peel the potatoes. Place them in a pot, cover with water, bring to a boil, and cook until soft. Drain thoroughly and mash into a puree. Let cool.
- Meanwhile, preheat the oven to 180°C (356°F) and line a baking tray with baking paper.
- Place the salmon fillet on the tray and bake for 10 minutes. Remove and let cool.
- Flake the fish into coarse pieces and transfer to the bowl of potato puree. Add the egg and parsley, and mix well. Add the 1/2 cup breadcrumbs, salt, and pepper to taste, and mix again.
- For the coating: Beat the eggs in a bowl. In a separate bowl, mix the flour, breadcrumbs, salt and pepper.
- Form the mixture into plum-sized balls. Dip each patty in the egg and coat with the flour and breadcrumb mixture.
- Pour oil into a pan to a height of about 2 cm and heat. Fry the patties for about 2 minutes on each side until golden. Transfer to a paper towel-lined plate. Serve hot or cold.
Storage: Up to 3 days in the refrigerator. If desired, heat in the oven before serving.