Salmon Scotch Eggs

• 10 1/2 ounces potatoes peeled
• 8 medium eggs
• 14 3/4 ounces red salmon drained, flaked
• 1 red onion small, finely chopped
• 2 tablespoons chopped parsley
• 1 tablespoon capers finely chopped
• 1 tablespoon chopped parsley finely
• 2 teaspoons lemon juice
• 1 teaspoon grated lemon zest finely
• 2/3 cup all purpose flour
• 1/2 cup panko breadcrumbs
• 1/4 cup oil
• 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 finely, lemon juice, flour, breadcrumbs, oil, mayonnaise

Taken from www.yummly.com/recipe/Salmon-Scotch-Eggs-1400544 (may not work)