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Silverbeet, Potato and Salmon Cakes

  • 4 medium potatoes
  • 10 silverbeet leaves
  • 4 spring onions
  • 25g butter
  • 415g can salmon
  • 1 Tbs chilli sauce
  • 2 Tbs oil
  • 1 egg
  • 1 Tbs lemon juice
  • 1 tsp lemon rind
  • 1 Tbs Dijon mustard
  • 1 cup oil
  • 1/2 tsp salt
  • freshly ground black pepper

Peel potatoes and cut into quarters. Cook potatoes in boiling salted water for 15 - 12 minutes or until tender. Drain and mash. Wash sliverbeet, discard stalks and chop leaves finely. Chop spring onions finely. Melt butter in a frying pan, add silverbeet and spring onions, cover and cook until sliverbeet has wilted. Drain salmon. Mix with the potatoes and silverbeet with the chilli sauce. Shape quarter-cupfuls of the mixture into patties and shallow fry in oil, turning to cook both sides. Serve warm with Lemon Mayonnaise. To make mayonnaise: Place egg, lemon juice and mustard in a food processor. Process to combine. With the motor running slowly, pour oil down the feed tube. Add salt and pepper and combine.

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