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Step by Step Potato & Salmon Fish Cakes |
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| Serves 5 |
Prep 15 mins |
Cooking 10 mins |
Easy |
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My rating |
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Ingredients |
400g mashed potatoes with salt, butter & milk added, fresh
or leftover
leftover cooked salmon or tinned salmon (about 400g)
1 egg
salt and pepper to taste
2 tbsp chopped fresh Italian parsley
To coat
1 egg, beaten with a tablespoon of water
300g+ breadcrumbs with a dash of salt and pepper
To fry, olive oil or grape seed oil
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Put the mashed potatoes,
salmon, egg, salt, pepper & parsley together in a bowl.
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Mix all the ingredients
together using a fork to break up the fish, then form into
patties (if the mixture is too soft, refrigerate for an
hour or so before shaping).
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Dip patties into beaten egg,
then coat in the breadcrumbs.
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Place on a baking sheet, and
continue until the remaining mixture is finished.
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Fry gently over medium heat
until golden brown on both sides, adding oil as needed.
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Place on paper-towel lined
sheet to absorb the excess oil. Serve as desired.
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Notes: these potato and salmon
patties freeze extremely well. Just wrap them in tin foil
with layers of parchment or waxed paper in between each
patty. You can then defrost in the fridge, and heat them
in the oven, or an airfryer is even better.
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DAILY
DINNERS 
