Teisennau Eog Dyfrdwy (Welsh Salmon Fish Cakes).
photo by Debbie R.
- Ready In:
- 45mins
- Ingredients:
- 9
- Yields:
-
8 fish cakes
- Serves:
- 4-6
ingredients
directions
- Boil the potatoes until tender.
- Mash well with 1 Tablespoon of the butter and mix in the salmon, parsley, chives and lemon zest.
- Season to taste with salt and pepper.
- Turn out onto a floured surface, divide into 8 portions and shape into cakes.
- Fry in 2 Tablespoons butter mixed with oil until golden brown on each side. Drain on kitchen paper.
- Serve as a starter on a bed of lettuce with soured cream and chive dressing or as a main course garnished with parsley and lemon wedges.
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Reviews
-
This was very good! DH loved it. I used canned pink salmon, removing the skin and bigger bones. Also substituted the green part of a green onion instead of chives. The next time I make this, I plan on frying up half of it on one night, and then frying up the second half separately the next. It's too much for two people on one night, most definitely. It was a very easy way to get fish into another eater who doesn't really care for fish. Thanks!
Tweaks
-
This was very good! DH loved it. I used canned pink salmon, removing the skin and bigger bones. Also substituted the green part of a green onion instead of chives. The next time I make this, I plan on frying up half of it on one night, and then frying up the second half separately the next. It's too much for two people on one night, most definitely. It was a very easy way to get fish into another eater who doesn't really care for fish. Thanks!
RECIPE SUBMITTED BY
CarrolJ
Slater, 54