Friday, March 03, 2017

salmon cakes made from mashed potatoes

¼ teaspoon of sea salt, plus an additional ½ teaspoon for salting the water
freshly ground black pepper, to taste
10 ounces mashed potatoes
8-ounce can good-quality salmon
2 tablespoons olive oil
a small bunch of fresh Italian parsley
1 tablespoon flour, plus extra for dusting
1 large egg

Mix ingredients above.
• Put a large frying pan on a medium heat and add a lug of olive oil. When the oil is nice and hot, add your fish cakes and cook for about 3 to 4 minutes on each side or until crisp and golden – you may need to cook them in two batches. Serve straightaway, with lemon halves for squeezing over.

I'm serving with Pasta and a side salad.

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