Salmon Scotch Eggs

• 10 1/2 oz potatoes, peeled
• 8 None medium eggs
• 1 None (14.75-oz) can red salmon, drained, flaked
• 1 None small red onion, finely chopped
• 2 tbsp chopped parsley
• 1 tbsp finely chopped capers
• 1 tbsp finely chopped parsley
• 2 tsp lemon juice
• 1 tsp finely grated lemon zest
• 2/3 cup all-purpose flour
• 1/2 cup panko breadcrumbs
• 1/4 cup oil
• None None Mayonnaise, to serve

1. Bring a large saucepan of salted water to a boil. Cook potatoes 18-20 mins, or until very tender. Mash well. Set aside to cool slightly.
2. Meanwhile, place 6 eggs in large saucepan. Cover with water. Bring to a boil on high, stirring once. Reduce heat to medium; simmer 5-6 mins. Cool under cold water. Crack shells in several places; peel. Set aside.
3. In a large bowl, combine salmon, potato, onion, parsley, capers, and lemon juice and zest. Season to taste; mix well. Divide into 6 even portions. Mold each portion around one peeled egg.
4. Beat remaining eggs in a shallow dish. Toss coated eggs in flour, followed by egg, then roll in breadcrumbs to coat. Place on a tray; chill 15 mins.
5. Heat oil in large skillet on high. Cook eggs 6-8 mins, turning until golden. Drain on paper towel. Serve hot or cold, with mayonnaise.

potatoes, eggs, red salmon, red onion, parsley, capers, parsley, lemon juice, lemon zest, allpurpose, breadcrumbs, oil, mayonnaise

Taken from recipes-plus.com/api/v2.0/recipes/29180 (may not work)