Directions:
- Boil the potatoes until tender.
- Mash well with 1 Tablespoon of the butter and mix in the salmon, parsley, chives and lemon zest.
- Season to taste with salt and pepper.
- Turn out onto a floured surface, divide into 8 portions and shape into cakes.
- Fry in 2 Tablespoons butter mixed with oil until golden brown on each side. Drain on kitchen paper.
- Serve as a starter on a bed of lettuce with soured cream and chive dressing or as a main course garnished with parsley and lemon wedges.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 116.9 Kcal (489 kJ) | ||
| Calories from fat | 57.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.41g | 10% | |
|---|---|---|---|
| Cholesterol | 19.59mg | 7% | |
| Sodium | 275.2mg | 11% | |
| Potassium | 241.38mg | 5% | |
| Total Carbs | 9.18g | 3% | |
| Sugars | 1.82g | 7% | |
| Dietary Fiber | 1.41g | 6% | |
| Protein | 5.74g | 11% | |
| Vitamin C | 1.6mg | 3% | |
| Vitamin A | 0.5mg | 17% | |
| Iron | 0.5mg | 3% | |
| Calcium | 17.7mg | 2% | |
| Amount Per 100 g | |||
| Calories | 151.44 Kcal (634 kJ) | ||
| Calories from fat | 74.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.3g | 10% | |
|---|---|---|---|
| Cholesterol | 25.37mg | 7% | |
| Sodium | 356.52mg | 11% | |
| Potassium | 312.7mg | 5% | |
| Total Carbs | 11.89g | 3% | |
| Sugars | 2.36g | 7% | |
| Dietary Fiber | 1.83g | 6% | |
| Protein | 7.44g | 11% | |
| Vitamin C | 2.1mg | 3% | |
| Vitamin A | 0.6mg | 17% | |
| Iron | 0.6mg | 3% | |
| Calcium | 22.9mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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