Salmon Fish Cakes (11pp)

Serves 2

You will need:

1 can Salmon (213g) - 8pp

1 egg - 2pp

30g Flour - 3pp

20g Breadcrumbs - 2pp

300g Potatoes - 6pp

Lemon juice - 0pp

Parsley - 0pp

21pp in total divided by 2 = 11pp per serving 

 Cube the potatoes and boil for 20 mins until soft enough to mash, season 

Open the salmon and; 

check for any bones or skin  

Mash together the potato & salmon  

Beat the egg 

 Add half the egg to the mash and salmon

Add lemon juice 

Add parsley & mix

Form the fishcakes and freeze for 15 minutes 

Dip the fishcakes first in egg, then ... 

in flour 

and finally in breadcrumbs 

 Serve with salad or bread