Makes 7 patties
Ingredients: 233cal, fat 8g, carbs 25g, protein 16g, fibre 1g
2/3 cup all purpose flour
1 1/3 cup dried bread crumbs
9oz or 250g potatoes, peeled
12 oz 350g canned salmon, drained weight (or can use Tuna)
1 Tbsp parsley
2 tsp dijon mustard
salt and pepper to taste
oil for cooking
Boil potatoes, cook for 12-15 minutes until soft.
Drain the potatoes, mash until smooth and let cool enough to handle.
Break the salmon into small pieces in a bowl, removing skin and bones. Stir in cooled potatoes, mustard, scallions, parsley, season with salt and pepper.
Note: I personally added an egg to the fishcake mixture so it would bind together better, personal preference only.
Lightly dust your hands with a little flour and shape the mixture into 7 cakes. Place on a plate, cover with plastic wrap, and chill in refrigerator for 30 minutes.
Beat the eggs. Put the flour and breadcrumbs on separate plates. Coat each fishcake in flour, then egg, and then bread crumbs. Preheat oven to low heat.
Heat oil in large pan over medium heat. Shallow fry 4 fishcakes for 2-3 minutes on each side, or until golden. Keep them warm in the oven. Repeat with remaining fishcakes.
Serve fishcakes with a wedge of lemon, and a mixed leaf salad.