Easy, Step by Step Potato and Salmon Fish Cakes

• Seafood

  • 12 oz Salmon or tinned salmon, cooked

• Produce

  • 2 tbsp Italian parsley, fresh

• Refrigerated

  • 2 Egg

• Baking & Spices

  • 2 cups Mashed potatoes with salt
  • 1/2 tsp Salt and pepper

• Oils & Vinegars

  • 1 Olive oil or grapeseed oil

• Bread & Baked Goods

  • 1 Breadcrumbs with

Found on christinascucina.com

Description

Ingredients

• about 2 cups of mashed potatoes with salt, butter and milk added
• leftover cooked salmon or tinned salmon (about 12 to 14 oz)
• 1 egg
• about ½ tsp salt and pepper to taste
• 2 tbsp chopped fresh Italian parsley
• 1 egg, beaten with a tablespoon of water
• breadcrumbs with a dash of salt and pepper
• olive oil or grapeseed oil

Directions

• Put the mashed potatoes, salmon, egg, salt, pepper and parsley together in a bowl.
• Mix all the ingredients together using a fork to break up the fish, then form into patties.
• Dip patties into beaten egg, using a brush to coat them evenly. (Refrigerate first if the cakes are too soft.) Then coat in the breadcrumbs.
• Place on baking sheet and continue until the remaining mixture is finished.
• Fry gently over medium heat until golden brown on both sides, adding oil as needed.
• Place on paper-towel lined sheet to absorb the excess oil. Serve as desired.