1 210 gram tin pink salmon
500 g Peeled potatoes
15 g Butter
1 Egg
1 Onion; peeled and chopped
1/4 Dry breadcrumbs
1 c Dry breadcrumbs; for coating
2 tb Oil
1. Cut the potatoes into small pieces and boil in water until soft, about 7
minutes.
2. Add the butter and mash until the potatoes are soft and the butter has
melted.
3. Drain the fish and mash lightly.
4. Add the fish, chopped onion, egg, 1/4 cup breadcrumbs and salt and
pepper, mix very well.
5. With clean, dry hands, shape 2 spoonfuls of mixture into small cakes.
6. Coat all the fish cakes by dipping into breadcrumbs and pressing the
crumbs over the entire surface.
7. Put them on a tray and chill in the fridge for 30 minutes.
8. Heat the oil and fry the fish cakes until golden
Yields
1 servings