Cheesy Salmon Potato Cakes

Directions

Drain the cans of salmon and flake into a bowl. Mix in the potato, onion, salt and pepper, 2 eggs and cheese.

Divide the salmon mixture into 12 equal sized portions.

Shape each piece into a cake.

Combine breadcrumbs and flour on a plate. Brush each cake with the beaten egg and coat with a thin layer of crumbs.

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

Drain on kitchen paper before serving.