Canned salmon fishcakes
- Preparation and cooking time
- Prep:
- Cook:
- A little work
- Makes 8 fishcakes
Ingredients
- 150g Potatoes, peeled and boiled
- 200g Sweet potato, peeled and boiled
- 1tbsp Tomato ketchup
- 1tsp Dijon mustard
- ½ Onion, finely sliced
- 1tsp Parsley, finely chopped
- 1 Egg, beaten
- A pinch of black pepper
- 400g Canned red salmon, drained and flaked
- Plain flour for dusting
- 75g Golden breadcrumbs
- 3tbsp Olive oil
Method
- STEP 1
Cook the potatoes and sweet potatoes in boiling water for 20 minutes. Drain and leave to dry out, then mash.
- STEP 2
Add tomato ketchup, mustard, onion, parsley and egg. Season to taste with pepper. Mix until well combined and then stir in the salmon.
- STEP 3
Place flour on a plate, shape handfuls of mixture into six to eight cakes and lightly cover with flour.
- STEP 4
Brush each fishcake with egg on all sides and then coat all over in breadcrumbs.
- STEP 5
Heat the oil and fry the fish cakes on each side until goldenbrown. Cut into finger-food pieces and serve.