Salmon and leek potato cakes

Salmon and leek potato cakes

Ingredients (serves 4)
* olive oil cooking spray
* 1 small leek, finely chopped
* 2 garlic cloves, crushed
* 250g potatoes, peeled, cut into
* 2cm cubes, boiled, drained
* 210g can red salmon, drained, flaked
* 2 eggs, lightly beaten
* 1 small lemon, rind finely grated
* 1/4 cup flat-leaf parsley, chopped
* 50g green beans, thinly sliced
* 2 cups dried brown breadcrumbs
* baby spinach and tartare sauce, to serve


Method
1. Spray a saucepan with oil. Cook leek and garlic over medium heat for 3 minutes.
2. Mash together potatoes, leek mixture and salmon. Stir in eggs, lemon rind, parsley, beans, half the breadcrumbs, and salt and pepper. Mix well. Shape into 8 patties. Coat with remaining breadcrumbs. Refrigerate for 25 minutes or until firm.
3. Preheat oven to 200°C. Spray patties with oil. Bake for 10 minutes. Reduce oven to 180°C. Turn patties. Bake for 10 minutes or until golden. Serve with spinach and sauce.

Source
Recipe by Kim Meredith