Homemade salmon fish cakes - tasty.
The best fishcakes are made at home. Most restaurants are stingy with the fish content or oversalt them. Sometimes you even wonder about the ingredients!
This recipe serves 4.
3 potatoes cut into chunks.
1 400g can of pink salmon in brine.
3 tablespoons of mayonnaise.
3 tablespoons of Greek yoghurt.
1 tablespoon of plain flour.
4 Tablespoons of chopped parsley.
4 tablespoons of olive oil.
1 chopped red onion.
Cook the potatoes. Mash the salmon in a bowl.
Mix the chopped parsley, the onion and juice of a small lemon.
Mix the mayonnaise and yoghurt with the rest of the ingredients.
Add the chopped potatoes and mix well.
Shape into 8 fishcakes using floured hands.
Heat sunflower oil in a non stick frying pan and fry each fishcake for 3-4 minutes on each side until golden and crisp.
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