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  • 150g Potatoes
    peeled and boiled
  • 200g Sweet potato
    peeled and boiled
  • 1tbsp Tomato ketchup
  • 1tsp Dijon mustard
  • ½ Onion
    finely sliced
  • 1tsp Parsley
    finely chopped
  • 1 Egg
    beaten
  • A pinch of black pepper
  • 400g Canned red salmon
    drained and flaked
  • Plain flour
    for 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.

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