Salmon Fishcakes

Name: Salmon Fishcakes
Ingredients: 6 large potatoes, peeled and quartered; 1 can (7 oz) salmon, drained and flaked; 1 None onion, finely chopped; 2 tbsp chopped parsley; 1 None egg, lightly beaten; 2 tbsp vinegar or lemon juice; 1/2 cup flour, seasoned with salt and pepper; 1 tbsp olive oil

8 ingredients

3 steps

Ingredients

6 large potatoes, peeled and quartered
1 can (7 oz) salmon, drained and flaked
1 None onion, finely chopped
2 tbsp chopped parsley
1 None egg, lightly beaten
2 tbsp vinegar or lemon juice
1/2 cup flour, seasoned with salt and pepper
1 tbsp olive oil

Directions

1

Preheat the oven to 350°F. Cook potatoes in boiling salted water for 15-20 mins, until tender. Drain well and mash in a large bowl
2

Add salmon, onion, parsley, egg and vinegar or lemon juice; mix well. Form into 8 patties. Dust in seasoned flour, shaking off excess.
3

Heat olive oil in a large skillet on medium heat. Cook fishcakes, in batches, for 2-3 mins each side, until golden brown. Drain on paper towels. Keep warm in oven while cooking remaining fishcakes.