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Categories:Viewed: 27 - Published at: 5 years ago
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
Method
- Boil, steam or microwave potatoes until tender; drain. Mash in large bowl.
- Add flaked salmon to potato with onion, parsley, and lemon peel and juice; mix well. Cover; refrigerate for 30 mins.
- 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.
- Heat oil in large skillet on medium heat. Fry fish cakes, in batches, until lightly browned. Drain on paper towels.
