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    Salmon Fishcakes


    Source of Recipe


    net

    List of Ingredients




    Salmon Fishcakes
    2 servings

    1 can
    (213 g/7.5 oz) wild sockeye salmon, drained
    2 Tbsp. butter, melted
    1 egg, beaten
    1 cup cold mashed potatoes
    1 tsp. fennel seeds
    1 tsp. pepper
    ½ lemon
    handful of parsley, chopped
    vegetable oil
    flour

    Mash the butter and beaten egg into the potatoes
    Crush the fennel seeds to release their flavour. Stir them into the potato mixture along with the pepper and the zest from the half lemon. Add the juice from the lemon.

    Drain the salmon and break it up. Fold gently into the potato and add the chopped parsley.
    Pat the mixture into 1" thick cakes, dust with flour, and fry over medium high heat for about 3 minutes a side or until golden brown and heated through.
    Serve with salsa, chutney or just plain ketchup

    Recipe
 

 

 

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