Salmon fish cakes
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 213 | grams | Canned pink Alaska salmon |
| 500 | grams | Cold mashed potato |
| 100 | grams | Cheddar cheese, grated |
| Flour; for dusting | ||
| 1 | Egg; beaten | |
| 100 | grams | 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 From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with permission from Alaska Seafood Marketing Institute Meal-Master compatible recipe format courtesy of Karen Mintzias
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