Then the potatoes get mashed, making these fish cakes ultra soft. We thinly sliced kohlrabies, a turnip-like vegetable belonging to the cabbage family, for a refreshing side. It’s mild and slightly sweet and also rich in vitamin C and B, a nutritious veggie for these cooler months. Cook, relax and enjoy!
What you'll need: 12 oz Yukon Gold potatoes
8 oz salmon
fresh parsley sprigs
1 teaspoon Dijon mustard
12 oz kohlrabi
2 oz shallot
1 large egg
Equipment: large pot
Recipe steps: 1. Cook potatoes
Peel potatoes and cut into 1-inch chunks. Place in a large pot and cover with cold water by 1-inch. Season with salt and bring to a boil.
When water is boiling, rub salmon with 1 teaspoon oil and season with ¼ teaspoon salt and pepper. Place in a sieve or a colander and put on top of pot that has potatoes in it (make sure bottom does not touch water). Cover pot with a lid or foil and let steam for 10 minutes.
Transfer salmon to a plate and drain potatoes when fork tender into the colander. Return potatoes to pot and stir over medium-high heat to dry out, about 1 minute. Mash roughly and season with 1 teaspoon salt. Sprinkle 1½ tablespoons flour into potatoes. Flake salmon apart with a fork and stir into potatoes.
Zest lemon. Remove parsley leaves from stems and chop ¾ of them. Stir parsley, lemon zest, and 1 beaten egg into potato mixture. Mix until well combined. Form mixture into 4 patties and dust patties with flour. Chill in refrigerator while you prep the salad.
Squeeze juice from half the lemon. Whisk together with Dijon and 2 tablespoons oil. Season with pepper and ½ teaspoon salt. Peel kohlrabi and shallot and thinly slice both. Toss with dressing and remaining parsley leaves.
Fry salmon cakes
Heat ¼ cup oil in a nonstick skillet over medium-high. Add salmon cakes and fry until golden on both sides, about 3 minutes a side. Squeeze remaining lemon half over the top and serve with salad. Enjoy!