Salmon Potato Cakes
(1)
30 minutes
A delicious way of making a small quantity of salmon go that little bit further. Great choice for kids and adults alike.
Unazukin
8 people made this
Ingredients
Serves: 2
- 125g potatoes, cooked and mashed
- 250g salmon, cooked, boned and flaked
- 1 dash Tabasco sauce, to taste
- 1 tablespoon lemon juice
- 1 tablespoon parsley, finely diced
- 1 pinch salt and pepper, to taste
- 1 egg yolk, whisked
- 30g plain flour, for dusting
- 1 egg, whisked
- 125g fresh white breadcrumbs
- 1/2 tablespoon oil
- 25g butter
Directions
Preparation:20min ›
Cook:10min ›
Ready in:30min
- In a large bowl combine the potatoes, flaked salmon, tabasco sauce, lemon juice, parsley, salt and pepper. Mix well to combine. Bind with the egg yolk.
- Turn the mixture onto a lightly floured surface and split into four even sized pieces. Form each piece into a neat cake 6cm in diameter and 1.5cm thick.
- Dip the cakes in the whisked egg and coat evenly with the breadcrumbs.
- Heat the oil and butter together in a frying pan. Add the fish cakes and fry for about 5 minutes on each side until they are crisp, golden and very hot.
- Drain well on paper towel and serve with fresh tomato sauce and lemon wedges.
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Reviews and Ratings
Global Ratings:
(1)
Reviews in English (1)
0
Best fish cakes ever - having a greater proportion of fish to potato worked much better than the usual 50/50. I didn't have parsley and instead of a whole egg to coat mixture, I used the beaten egg white left after binding with the yolk. My husband who is not normally a lover of fishcakes response was 'mmmm' . - 26 Sep 2014 (Review from Allrecipes UK & Ireland)
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