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Canned salmon fishcakes
- Preparation and cooking time
- Prep:
- Cook:
- A little work
- Makes 8 fishcakes
- 150g Potatoespeeled and boiled
- 200g Sweet potatopeeled and boiled
- 1tbsp Tomato ketchup
- 1tsp Dijon mustard
- ½ Onionfinely sliced
- 1tsp Parsleyfinely chopped
- 1 Eggbeaten
- A pinch of black pepper
- 400g Canned red salmondrained and flaked
- Plain flourfor dusting
- 75g Golden breadcrumbs
- 3tbsp Olive oil
Method
step 1
Cook the potatoes and sweet potatoes in boiling water for 20 minutes. Drain and leave to dry out, then mash.
step 2
Add tomato ketchup, mustard, onion, parsley and egg. Season to taste with pepper. Mix until well combined and then stir in the salmon.
step 3
Place flour on a plate, shape handfuls of mixture into six to eight cakes and lightly cover with flour.
step 4
Brush each fishcake with egg on all sides and then coat all over in breadcrumbs.
step 5
Heat the oil and fry the fish cakes on each side until goldenbrown. Cut into finger-food pieces and serve.