Makes 10, prep time 45 minutes, cooking time 45 minutes
INGREDIENTS
2 baking potatoes
2 large salmon fillets, skin on
2 ciabatta rolls
2 spring onions, chopped
Handful of chopped coriander
1 tbsp green Thai curry paste
2 free-range eggs
1 tsp dried dill
METHOD
Wash and cube the potatoes, leaving the skin on, and boil them in hot, salted water.
In a frying pan, add some oil and shallow-fry the salmon fillets. Season, and turn to cook evenly.
Once they’re cooked, remove the fillets from the heat and allow to cool.
In a food processor, blitz the ciabatta rolls until they resemble fine breadcrumbs.
Mash the potatoes in a large bowl and add the chopped onion, coriander and the Thai curry paste.
Now peel off the skin from the salmon fillets, gently flake and fold into the potato mixture. Divide the mix into 10 pieces.
Roll each one into a ball and then flatten in to small patties.
When you have rolled all the mix, place the patties in the fridge to cool for 30 minutes.
Break the eggs into a bowl and whisk, dip each of the patties into egg, then into the breadcrumbs.
Place the patties on a baking tray and sprinkle with dried dill.
Bake in the oven at 180 degrees for 45 minutes, turning halfway through, until they are crisp and golden brown.
Serve with sweet chilli sauce and some homemade fries.
