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Fish Cakes
This recipe makes about six salmon patties. You can served them topped with mayonnaise and chopped dill. You will need about 2 medium potatoes for this recipe.
Ingredients
130g cooked potato( boiled, steamed or microwaved) 210g tin salmon( this should yield about 130g of salmon meat) 1 tablespoon( 20ml) mayonnaise 2 teaspoons finely chopped parsley 1 large egg yolk 3 teaspoons grated onion Salt and pepper
Coating
1 egg 1 tablespoon( 20ml) milk About 2 tablespoons( 25g) plain flour Rounded 1 / 2 cup( 50g) dry breadcrumbs
1 tablespoon( 20ml) oil, for frying
Method
Roughly mash cooked potato and allow to cool. Remove skin and bones from salmon and flake into large pieces.
Place salmon, potato, mayonnaise, parsley, egg yolk, onion, salt and pepper into a bowl.
Gently stir ingredients to combine. Refrigerate mixture for about 30 minutes to firm up. Place egg and milk into a small bowl and beat together with a fork.
Shape cooled mixture into about six balls, and lightly coat each ball with flour.
Roll a ball in egg and milk mixture then coat with breadcrumbs, flattening the ball slightly to form a patty shape. Repeat with remaining balls.
Heat oil in a frying pan. Cook patties over medium heat for a few minutes on each side, until patties are golden brown and cooked through.
You can use Tuna instead of Salmon.
The MAG Vung Tau 45