Salmon Fish Cakes Recipe
Recipe
Ingredients
213 g canned pink alaska salmon
500 g cold mashed potato
100 g cheddar cheese, grated
1 flour, for dusting
1 egg, beaten
100 g fresh breadcrumbs (white or wholeme, al)
1 vegetable oil, for frying
Recipe
Preparation
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
Servings:
8
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