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How to make salmon fish cakes

I'm coming down with a cold, I know I'll be feeling lazy tomorrow so I want to make sure we have leftover dinner for tomorrow.

3
STEPS
INGREDIENTS
I'm using fresh herbs from my garden. I have here parsley,mint,basil and tarragon. Use any herbs you got. Next time I'll add some fresh chilli and leave out the tarragon.

I'm using fresh herbs from my garden. I have here parsley,mint,basil and tarragon. Use any herbs you got. Next time I'll add some fresh chilli and leave out the tarragon.

I peeled the potatoes and gave them a trip in the food processor, I squished excess liquid out of them using my hands.

I peeled the potatoes and gave them a trip in the food processor, I squished excess liquid out of them using my hands.

I blitzed tomatoes and feta cheese together and then blitzed onions, herbs and the salmon individually.

I blitzed tomatoes and feta cheese together and then blitzed onions, herbs and the salmon individually.

Mixed in the yoghurt, egg, lemon juice, dry dill, salt and pepper.

Mixed in the yoghurt, egg, lemon juice, dry dill, salt and pepper.

I added bread crumbs until I had a mix that resembled sausage meat.

I added bread crumbs until I had a mix that resembled sausage meat.

Shape the fish cakes with wet hands, fry in oil and butter 5 minutes on each side.

Shape the fish cakes with wet hands, fry in oil and butter 5 minutes on each side.

Serving suggestion with sweet chilli sauce Tomorrow we are having the leftover fish cakes in burger buns with salad and thousand island dressing Instead of fresh salmon you can use tinned.

  • 2.0 Filets of salmon
  • 3.0 Potatos
  • 1.0 Tomato
  • 1.0 Onion
  • Small hand full of Feta cheese
  • 1.0 Egg
  • Big hand full of herbs
  • 1.0Tbsp Yogurt
  • Juice of half a lemon
  • 1.0tsp Dried dill
  • Breadcrumbs
  • Salt and pepper
  • Oil and butter for frying