Teisennau Eog Dyfrdwy (Welsh Salmon Fish Cakes).

1. 1

   Boil the potatoes until tender.

2. 2

   Mash well with 1 Tablespoon of the butter and mix in the salmon, parsley, chives and lemon zest.

3. 3

   Season to taste with salt and pepper.

4. 4

   Turn out onto a floured surface, divide into 8 portions and shape into cakes.

5. 5

   Fry in 2 Tablespoons butter mixed with oil until golden brown on each side. Drain on kitchen paper.

6. 6

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.