Salmon Patties and Smashed Peas

For salmon patties, rinse the salmon, pat dry and coarsely chop. Crush in the chopper crush until slightly lumpy. Add the egg, the thawed corn kernels, basil and horseradish into the chopped salmon. Add breadcrumbs to the mixture as required to make a pliable mixture. Stir in the lemon juice and paprika, and season with salt and pepper.

Form 8-12 small balls from the mixture. Roll the balls into the remaining breadcrumbs and fry until golden brown on each side for 3-4 minutes in a pan in hot oil. Press down lightly to make them patties.

For mashed peas, boil the broth in a pot. Add the peas, season with salt and pepper, cover the pot, and cook for about 5 minutes until tender.

Rinse the mint, shake dry, pluck off the leaves and chop coarsely. Remove the peas from the heat, pass the broth through a sieve, and collect the peas. Crush the peas roughly with the potato masher. Add the cottage cheese along with mint and broth as required into the peas, and season with salt and pepper.