Potato and salmon cakes
Prep:
20 mins
Cook:
10 mins
This is a tasty, budget friendly meal to make from left over mashed potatoes and tinned salmon.
500g cold cooked mashed potato
213g tinned pink salmon, drained, any bones and skin removed
2 tbsp chopped fresh parsley
Zest 1 lemon
2 tbsp plain flour
2 tbsp vegetable oil
Place the mashed potato in a bowl and flake the salmon into the potatoes using a fork, add the parsley, lemon zest and season with salt and freshly ground pepper. Combine thoroughly.
Shape the mixture into 8 small cakes with damp hands.
Dust in flour.
Place in the fridge to firm up for 10-20 minutes.
Heat the oil in a non-stick frying pan and fry the fish cakes for 4-5 minutes on each side over a medium heat until cooked through.
Drain on kitchen paper.
Serve with vegetables of choice or a simple salad.
Serves
4
Preparation Time
20 minutes
Cooking Time
10 minutes
Main ingredients
Flour, Fish, Vegetables, Oil, Herbs
Recipe Type
Starters, Budget, Family Dinners, Kids Food, Quick Meals, Snacks
Level of Difficulty
Easy
