Salmon And Horseradish Cakes

• 800 g potatoes, peeled and chopped
• 60 ml extra virgin olive oil
• 600 g skinless salmon fillets
• sea salt and black pepper
• 1 cup flat fresh parsley leaves, chopped
• 2/3 cup sour cream
• 1/4 cup horseradish cream
• 1 egg
• 2 1/2 cups panko breadcrumbs

1. Place potato in a large saucepan of cold salted water. Bring to the boil and cook for 10 minutes, or until tender. Drain, transfer to a large bowl and roughly mash.
2. Heat 1 tablespoon of oil in a large non-stick frypan over high heat. Sprinkle salmon with salt and pepper and cook for 4 minutes on each side.
3. Flake the salmon. Add salmon, parsley, sour cream, horseradish, egg, salt, pepper and 1/2 cup of the breadcrumbs to the potato and mix until combined. Shape 1/3 cup of the mixture into a patty. Repeat with the remaining mixture to make 8 patties.
4. Place the remaining breadcrumbs on a tray and roll the patties in the crumbs to coat.
5. Heat the remaining oil in a large non-stick frypan over high heat. Cook the salmon and horseradish cakes in batches for 3 minutes each side. Sprinkle with salt. Mix the extra sour cream and extra horseradish in a small bowl and serve with the cakes.

potatoes, olive oil, salmon, salt, parsley, sour cream, horseradish cream, egg, breadcrumbs

Taken from www.food.com/recipe/salmon-and-horseradish-cakes-534833 (may not work)