Salmon Fish Cakes

• 1 lb salmon fillets, skinned
• 2/3 cup dry white wine
• 1 lb potatoes, peeled and quartered
• 2 tbsp fresh chopped dill
• 2 tbsp flour
• 2 None eggs, beaten
• 2 cups fresh white breadcrumbs
• None None Vegetable oil, for deep frying
• 1 pkg (16 oz) frozen whole leaf spinach
• 1 cup prepared hollandaise sauce, warmed

1. Place the salmon and wine in a medium skillet on medium heat. Season. Cover and simmer for 10-15 mins until cooked through. Cook potatoes in boiling salted water for 15-20 mins until tender. Drain; mash in a large bowl. Drain salmon; flake into bowl with potatoes. Add dill; mix well.
2. Roll mixture into 18 balls. Place flour, egg and breadcrumbs in 3 separate shallow bowls. Lightly coat balls in flour; shake off excess. Dip in egg, then breadcrumbs.
3. Heat oil in a large deep skillet to 375u0b0F or until a cube of bread browns in 30 seconds. Fry the balls, in batches, for 3-4 mins until golden; drain on paper towels. Cook spinach according to package directions. Serve the salmon cakes with spinach and hollandaise sauce.

salmon, white wine, potatoes, dill, flour, eggs, fresh white breadcrumbs, vegetable oil, hollandaise sauce

Taken from recipes-plus.com/api/v2.0/recipes/28841 (may not work)