Salmon cookies with kale
Boil the potatoes and kale in water with salt for about 20 minutes. Drain and stamp into a fine puree.
Grate the zest of the lemon.
Allow the mash to cool slightly and mix in the egg, salmon, chives and lemon zest. Season with salt and pepper.
Divide the mixture into 12 balls. Press the balls flat and dust them around with the flower.
Place the salmon biscuits on a plate, cover with cling film and put in the fridge for 1 hour.
Heat the oil in a frying pan and fry the salmon cookies in 2 portions on a high setting in about 6 minutes around golden brown.
Cut the grated lemon into wedges and serve with the salmon cookies.
Tasty with a green salad.
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