Fresh Salmon Cakes Recipe
Ingredients
| 1 lb cooked salmon, skinned, boned and flaked | ||
| Mashed potato | 2 Cup (16 tbs) | |
| Finely chopped parsley | 1 Tablespoon, grated | |
| Egg | 1 , beaten | |
| Whole-wheat breadcrumbs | 1 1/2 Cup (16 tbs), toasted | |
| Sunflower oil | 3 Tablespoon | |
| Unsalted butter | 4 Tablespoon | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Mix together the salmon and mashed potato.
Add the parsley, a little nutmeg and seasoning.
Divide into 12 equal-sized balls and flatten each into a round cake.
Dip in the beaten egg and then in the toasted bread crumbs.
Pat on the crumbs to help them adhere.
Heat the oil and butter in a frying pan.
Add the fishcakes, in batches, and fry until golden brown on all sides and piping hot throughout.
Drain on paper towels and serve hot.
Add the parsley, a little nutmeg and seasoning.
Divide into 12 equal-sized balls and flatten each into a round cake.
Dip in the beaten egg and then in the toasted bread crumbs.
Pat on the crumbs to help them adhere.
Heat the oil and butter in a frying pan.
Add the fishcakes, in batches, and fry until golden brown on all sides and piping hot throughout.
Drain on paper towels and serve hot.
Chef
