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Cheesy Salmon Potato Cakes

 
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These moist fish cakes are delicious with some baked beans.

Yield

6

servings

Prep

25

min

Cook

20

min

Ready

105

min

 

Ingredients

2 canned salmon
*
3 cups mashed potatoes
cold
½ small onions
finely minced
2 eggs
beaten
*
salt and black pepper
to taste
*
½ cup cheddar cheese, very old, sharp
grated
all-purpose flour
*
bread crumbs
*
1 eggs
beaten
*

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 120g (4.2 oz)
Amount per Serving
Calories 18946% of calories from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 5g 24%
Trans Fat 0g
Cholesterol 115mg 38%
Sodium 422mg 18%
Total Carbohydrate 6g 6%
Dietary Fiber 2g 7%
Sugars g
Protein 14g
Vitamin A 7% Vitamin C 11%
Calcium 11% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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