Salmon Fish Cakes

Directions

1. 1

   213 g Canned pink Alaska salmon 500 g Cold mashed potato 100 g Cheddar cheese, grated Flour -- for dusting 1 Egg -- beaten 100 g Fresh bread

2. 2

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

3. 3

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

4. 4

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

5. 5

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

6. 6

   Drain on kitchen paper before serving with salad or peas

7. 7

   300 kcals per serving From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with permission from Alaska Seafood format courtesy of