Cheesy Salmon Potato Cakes
These moist fish cakes are delicious with some baked beans.
Yield
6 servingsPrep
25 minCook
20 minReady
105 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
canned salmon
|
*
|
| 7.1E+2 | ml |
mashed potatoes
cold |
|
| 0.5 | small |
onions
finely minced |
|
| 2 | each |
eggs
beaten |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 118 | ml |
cheddar cheese, very old, sharp
grated |
|
| 1 | x |
all-purpose flour
|
*
|
| 1 | x |
bread crumbs
|
*
|
| 1 | each |
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.
