Cheddar Salmon Cakes

Directions

Drain the can of salmon and flake the fish into a bowl, mix in the potato and cheese.

Dust hands with flour and divide the salmon mixture into eight equal sized portions.

Shape each piece into a pattie, dusting with flour to prevent sticking.

Brush each fish with beaten egg and coat with a thin layer of breadcrumbs.

Chill the fish cakes for one hour before frying in the heated oil.

Drain on kitchen paper before serving with salad or peas.