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Thursday, June 10, 2010

Canned Salmon Fishcakes.

This is a good stand by meal. One of my favourites.

1 large can pink or red salmon. (400g) mashed potato.
2 eggs
chopped parsley
salt and pepper
handful flour
handful coarse matzo meal or breadcrumbs

Drain salmon and remove any skin and bones. Roughly flake.
Mix Salmon, potato, parsley, 1 beaten egg, and season with salt and pepper if desired(I find that only pepper is needed).
Form the mixture into patties and dip into flour, then beaten egg, then matzo meal or breadcrumbs.
Refridgerate for a couple of hours to firm up.
Fry gently in oil till golden brown.
Serve with veg or salad of choice and enjoy!

I've also used Pilchards, Sardines and canned Kippers. The Pilchard and Sardine were OK, the kippers were great!
They also freeze well.

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