Salmon Cakes

Name: Salmon Cakes
Ingredients: 2 None large baking potatoes, peeled, chopped; 1 (13.5 oz) can salmon (or freshly cooked fish fillets), drained, flaked; 2 tsp Worcestershire sauce; 1 tbsp tomato sauce; 1 tbsp pickles, chopped; 2 tsp lemon zest; 2 tbsp fresh parsley, chopped; 2 tbsp all-purpose flour; 2 None eggs, beaten; 1 cup breadcrumbs; 2 tbsp vegetable oil; None None mayonnaise, to serve; None None steamed mixed vegetables, to serve; None None lemon wedges, to serve

14 ingredients

4 steps

Ingredients

2 None large baking potatoes, peeled, chopped
1 (13.5 oz) can salmon (or freshly cooked fish fillets), drained, flaked
2 tsp Worcestershire sauce
1 tbsp tomato sauce
1 tbsp pickles, chopped
2 tsp lemon zest
2 tbsp fresh parsley, chopped
2 tbsp all-purpose flour
2 None eggs, beaten
1 cup breadcrumbs
2 tbsp vegetable oil
None None mayonnaise, to serve
None None steamed mixed vegetables, to serve
None None lemon wedges, to serve

Directions

1

Cook potatoes in boiling salted water for 10 mins. Drain and mash. Set aside to cool.
2

Combine salmon, potato, Worcestershire sauce, tomato sauce, pickles, lemon zest and parsley. Season. Shape into 12 patties and chill for 30 mins.
3

Dredge patties in flour, beaten eggs and breadcrumbs, pressing lightly until coated. Heat oil and cook patties for 3-5 mins, until golden, then flip and lightly cook other side, about 2 mins.
4

Serve salmon patties with mayonnaise, steamed mixed vegetables and lemon wedges.