Savoury salmon fishcakes

Maureen Schoonenberg: Member of public

This recipe makes 8 fishcakes.

Ingredients: serves 2 - 4


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 4 tbsp of olive oil for about 10 minutes (or until golden brown), turning once.

To serve:

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

Recipe tips:

Your local butcher, deli, greengrocer or supermarket counter can provide you with the exact amount of meat and fish you need.