Salmon cookies with fried lemon rice

Name: salmon cookies with fried lemon rice
Total time: 40 min
Yield: 4
Ingredients: 400 gram potato; 240 gram basmati rice; 300 gram salmon fillet; 1 shallot; 1 egg; 1 lemon; 0.5 bunch parsley; 100 gram flour; 2 tablespoon oil; 2 tablespoon butter

Ingredients

Directions

Cook the potato cubes in water with salt for about 10 minutes.
Cook the rice.
Place the salmon and shallot in a frying pan and add water until the pieces of salmon are just below.
Bring to the boil and poach the salmon just for about 8 minutes just to the boil.
Drain the potatoes and drain.
Carefully remove the salmon from the cooking liquid and allow to cool.
Beat the egg with half of the lemon juice, half of the lemon zest and the parsley.
When everything is cool, chew the potato and fish coarsely with a fork.
Finely chop the shallot.
Mix the potato, fish and shallot with the egg mixture and season with salt and pepper.
Spoon the flour into a deep plate.
Use your hands to make 4-6 biscuits (about 10 cm Ø) of the fish mixture and pass them through the flour.
Heat the oil and fry the fish cakes carefully on medium to high in about 4 minutes per side brown.
Meanwhile, melt the butter in a frying pan and scoop the rice with the rest of the lemon zest and lemon juice to taste.
Serve the fish cakes with the rice.
Delicious with pea-mint salsa.