Salmon and Prawn Fish Cakes
Description
Deliciously crunchy fish cakes... you will lick your fingers !
Ingredients
At a glance
Difficulty
Easy
Course
Starters
Main Courses
Makes
6 large cakes
- About 8 cooked king prawns, peeled and chopped
- 1 tin red salmon (240g, 8oz)
- 1 small onion, finely chopped
- 1tbsp parsley, finely chopped
- 1 squeeze of lemon juice
- 1 to 1.5 cup (mug) cooked mashed potato (don't add butter or milk)
- Flour
- 1 egg
- Breadcrumbs
- Oil and margarine (or butter)
Methods/steps
Drain and flake salmon, discarding bones and any fatty skin.
Add all other ingredients and mix well with a fork.
Shape carefully into patties, dip in flour, egg wash and breadcrumbs.
Fry gently in a mixture of margarine and oil at a low to medium heat (the mixture helps to stop the patties sticking to the pan).
Add all other ingredients and mix well with a fork.
Shape carefully into patties, dip in flour, egg wash and breadcrumbs.
Fry gently in a mixture of margarine and oil at a low to medium heat (the mixture helps to stop the patties sticking to the pan).
Reviews
Additional Tips
I like to eat them with sweet chilli bottled sauce.' (Glesgalass)
Read the discussion about this recipe on the Forum.