Crispy Salmon Potato Cutlets (or Patties)

A rather nutritious snack or one-dish meal by combining mashed potatoes with salmon. Delicious with mayonnaise, but sour cream would be perfect for those irresistible pancakes.

1 stalk Leek, green part 150 g Potatoes 1 tsp Butter 200 g Salmon fillet, diced 1 Egg 1/3 tbsp Rosemary

1 tbsp Bread crumbs 1/2 tsp Salt 1/2 tsp Black pepper Flour for coating Oil for pan-frying 1/2 cup Sour cream

1. Cut the leek in half lengthwise, then wash the leek thoroughly beneath cold running water to remove all dirt, sand and grit trapped between each layer. Drain and finely chop.
   
2. Wash the potatoes under the running water with a sponge. To boil potatoes, fill a pot with water and bring it to a boil. Sprinkle in a generous amount of salt Add the potatoes to the pot and boil until cooked through. Peel potatoes with a knife. The skins should come off easily. Return the potatoes to a large pot with butter and mash them together until smooth.
   
3. Dice the salmon and add into the mashed potatoes with egg, chopped leeks, rosemary, bread crumbs and the seasonings. Divide the mixture into 8 portions and shape each into a round. Heat the oil on a large skillet over medium-high heat. Coat the salmon pancakes with flour, patting off the excess flour. Place them onto the hot pan and cook until golden brown, turning halfway through. Remove from pan to drain and serve with sour cream or mayonnaise.