Potato'n Salmon Cakes
Ready In: 20 mins
Yields: 6 cakes
Ingredients
- 1 (213 g) can salmon, skin & bones removed (I prefer sockeye but in this recipe pink is fine too)
- 1 1⁄2 cups left over mashed potatoes
- 1 egg, beaten
- 1⁄2 cup flour
- salt & pepper
- 3 tablespoons parsley, chopped
- 4 tablespoons onions, minced
- 3⁄4 cup fresh breadcrumb (Panko are best)
- vegetable oil cooking spray, for frypan (or if you wish use butter mixed with oil for really crisp cakes but watch the calories go up)
Directions
- Mix all the ingredients except the bread crumbs, stir well.
- Form into 6 cakes.
- Coat with crumbs.
- Fry until nicely browned on the outside and heated through, apprx 5 minutes each side Serve.
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