Salmon Fishcakes Recipe Made With Canned Salmon

• Seafood

  • 2 cans (14 oz each salmon

• Produce

  • 1 Onion
  • 2 Potatoes

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1/4 tsp Pepper
  • 1 tsp Salt

• Oils & Vinegars

  • 2 tbsp Oil

• Bread & Baked Goods

  • 1 cup Breadcrumbs, dried

Found on melaniecooks.com

Description

Ingredients

• 2 cans (14 oz each) salmon, drained
• 2 potatoes
• 1 onion
• 2 eggs
• 1 cup of dried breadcrumbs (optional)
• 2 tbsp of oil
• 1 tsp of salt
• ¼ tsp of pepper

Directions

• Wrap the potatoes in paper towels and microwave for 7 minutes. Peel the cooked potatoes, put them in a bowl and mash with a fork. Add salt, pepper and 2 tbsp of water and combine.
• Add the salmon from the can to the potato, and mash the salmon with a fork.
• Mince the onion and add to the salmon and potato. Add the eggs. Mix everything so its combined well.
• Put the bread crumbs on a plate.
• Heat the oil in a large non-stick frying pan over medium-high heat. Form the salmon mixture into patties, dip each patty in bread crumbs on both sides, then put on a frying pan. Note: if you dont have bread crumbs, you can just skip this step - your fish cakes will taste great anyway :)
• Cook 4 minutes on one side, then flip and cook another 4 minutes on the other side.