Side Pannel
Salmon Fish Cakes
Ingredients List
- 213 g Canned pink Alaska salmon
- 500 g Cold mashed potato
- 100 g Cheddar cheese, grated
- Flour; for dusting
- 1 Egg; beaten
- 100 g Fresh breadcrumbs
- -(white or wholemeal)
- Vegetable oil, for frying
Directions
Drain the can of salmon and flake the fish into a bowl, Mix in the potato
and cheese.
Dust hands with flour and divide the salmon mixture into eight equal sized
portions. Shape each piece into a pattie, dusting with flour to prevent
sticking. Brush each fish with beaten egg and coat with a thin layer of
breadcrumbs. Chill the fish cakes for one hour before frying in the heated
oil. Drain on kitchen paper before serving with salad or peas.
Makes 8. Approx. 300 kcals per serving
and cheese.
Dust hands with flour and divide the salmon mixture into eight equal sized
portions. Shape each piece into a pattie, dusting with flour to prevent
sticking. Brush each fish with beaten egg and coat with a thin layer of
breadcrumbs. Chill the fish cakes for one hour before frying in the heated
oil. Drain on kitchen paper before serving with salad or peas.
Makes 8. Approx. 300 kcals per serving
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