Savoury Salmon Fishcakes

Maureen Schoonenberg, Scottish Women's Rural Institute

Ingredients:


 
Method:

  1. In a bowl mix together the mashed potato, salmon and spring onions, egg yolk and parsley. Season well (a little mustard can be added if desired).
  2. Divide the mixture into 8 and shape into round flat cakes and coat in breadcrumbs.
  3. Fry gently in 4tbsp of olive oil for about 10 minutes (or until golden brown), turning once.
 

Serve:

Serve with mayonnaise or a tomato sauce and a mixed salad.