Salmon Cakes

Name: Salmon Cakes
Ingredients: 2 lbs potatoes, peeled; 1 can (15 oz) red salmon, drained, any skin and bones discarded; 1 small onion, finely chopped; 1 tbsp finely chopped fresh flat-leaf parsley; 1 tsp finely grated lemon peel; 1 tbsp lemon juice; 1/2 cup flour; 1 None egg; 2 tbsp milk; 3/4 cup dried breadcrumbs; None None Vegetable oil, for deep-frying

11 ingredients

4 steps

Ingredients

2 lbs potatoes, peeled
1 can (15 oz) red salmon, drained, any skin and bones discarded
1 small onion, finely chopped
1 tbsp finely chopped fresh flat-leaf parsley
1 tsp finely grated lemon peel
1 tbsp lemon juice
1/2 cup flour
1 None egg
2 tbsp milk
3/4 cup dried breadcrumbs
None None Vegetable oil, for deep-frying

Directions

1

Boil, steam or microwave potatoes until tender; drain. Mash in large bowl.
2

Add flaked salmon to potato with onion, parsley, and lemon peel and juice; mix well. Cover; refrigerate for 30 mins.
3

Using floured hands, shape salmon mixture into 8 patties. Toss patties in flour; shake away excess. Dip patties, one at a time, in combined egg and milk, then in breadcrumbs.
4

Heat oil in large skillet on medium heat. Fry fish cakes, in batches, until lightly browned. Drain on paper towels.