Salmon Fishcakes

Recipe by Fish4Ever.

Wild Alaskan salmon is one of the most sustainability managed fish stocks in the world, with good levels of Omega 3 making for a healthy and ethical meal.

Serves 4

Preparation time: 30/40 minutes.

Ingredients
2 tin of Fish4Ever Sardines with skin and bones (120g) or 1 tin salmon (213g) pink or red
A handful of coriander
1 Red chilli (to taste)
4 Spring onions
4 Potatoes (baking size/large)
Milk (2 generous splashes)
Butter (to taste)
Breadcrumbs to cover four large fish cakes
2tbsp Organico Olive Oil

Method

  1. Peel and boil potatoes and when cooked mash with some milk & butter, leave to cool.
  2. Finely chop coriander, chilli (including seeds) & spring onion, set aside.
  3. Empty salmon into a bowl and mash, combine all ingredients except breadcrumbs together and shape into to four round patties, brush with a little beaten egg and roll in the breadcrumbs.
  4. Heat two tablespoonfuls of olive oil in a shallow frying pan and fry cakes on either side until golden & crispy. Suggested serving – with dips such a salsa or tartare sauce for a party or with salad for a tasty snack meal.
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