Salmon Potato Cakes
1.
The salmon piece is changed to a suitable size with a thickness of about 1 cm. It is easy to fry. Add salt and olive oil, mix well, and grind with black pepper.
2.
Peel the potatoes.
3.
Cut into thin strips, add salt, black pepper and flour and mix well.
4.
Pour the oil in the pan to heat up, and remove all the extra oil. If it is a non-stick pan, just pour the oil directly. Put the fish cubes and don't touch it.
5.
Turn it over after setting the shape later. Pan fragrant on both sides.
6.
Remove the salmon from the pot.
7.
Don’t put too much potato cakes in the pan, and don’t need to be too neat, just feel free. Saute over a small fire.
8.
Turn it over and fry it thoroughly, and it has an attractive baking color.
9.
The potato cakes are out of the pan and served with the salmon on the plate. They are served with lemon slices. Lime is best. It’s no use. Add mint leaves and drizzle with yogurt. You can eat it.
Tips:
1. The salmon cubes should not be too big or thick, which is convenient for frying and eating.
2. Fry the fish in a non-stick pan. Don’t worry about sticking. If it’s a non-stick pan, you need to pour the oil and heat it before frying. Don't move the fish in the first place, and it won’t rot after you move it.
3. Potato cakes are more casual, I really don't want to fry them, and they can be replaced with French fries.
4. The sauce can be your favorite sauce, but it is recommended to try yogurt, which is great.
