Fish Cakes

Turn a tin of salmon, potato and a couple of herbs and spices into a nutritious, tasty and fast weeknight meal

The ingredient of Fish Cakes

• 500g potatoes such as pontiac or desiree peeled
• 440g can red salmon
• 1 small onion peeled grated
• 2 celery sticks finely chopped
• 1 tablespoon chopped fresh dill
• 1 teaspoon grated lemon rind
• 20ml 1 tablespoon lemon juice
• 2 eggs lightly beaten
• 40ml 2 tablespoons milk
• 1 2 cup plain flour
• 2 cups fresh breadcrumbs
• sunflower or similar oil to fry
• mayonnaise to serve

The Instruction of fish cakes

• cut the potatoes into rough chunks boil or steam until tender then mash until smooth transfer to a large bowl to cool
• drain the salmon and remove any bones add to the potatoes with the onion celery dill and lemon rind and juice season with salt and pepper mix well together then use your hands to form into 8 patties refrigerate for 30 minutes
• beat together the eggs and milk in a bowl place flour and breadcrumbs in separate bowls dip each patty in the flour then in the egg mixture and lastly in the breadcrumbs heat the oil in a heavy based saucepan over medium high heat add patties in batches and fry both sides until golden brown serve with a dollop of mayonnaise and the cucumber salad

Nutritions of Fish Cakes

fatContent: 656 533 calories
saturatedFatContent: 36 grams fat
carbohydrateContent: 6 grams saturated fat
sugarContent: 48 grams carbohydrates
fibreContent: 5 grams sugar
proteinContent: n a
cholesterolContent: 31 grams protein
sodiumContent: 174 milligrams cholesterol