Fish and Seafood Recipes - Salmon Fish Cakes

Ingredients                 

• 200 g/7 oz/1 small can pink salmon

• 5 ml/1 tsp anchovy essence (extract)

• 100 g/4 oz/1/2 cup mashed potato

• 100 g/4 oz/1 cup cooked long-grain rice

• 15 ml/1 tbsp snipped chives

• 15 ml/1 tbsp chopped parsley

• 2 eggs, beaten

• Salt and freshly ground black pepper

• 30 ml/2 tbsp plain (all-purpose) flour

• 50 g/2 oz/1 cup breadcrumbs

• Oil for shallow-frying

• Lemon wedges

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Method:

1. Drain and flake the salmon, removing the skin and bones. Mix the fish with the anchovy essence, potato, rice and herbs.

2. Add enough beaten egg to bind the mixture. Season lightly and mix again.

3. Shape into round cakes with floured hands. Coat in the remaining egg then the breadcrumbs.

4. Shallow-fry in hot oil until golden brown on both sides. Drain on kitchen paper and garnish with the lemon wedges.