Preparation:
Drain the can of salmon and flake the fish into a bowl, Mix in the potato and cheese.
Dust hands with flour and divide the salmon mixture into eight equal sized portions.
Shape each piece into a patty, dusting with flour to prevent sticking.
Brush each fish with beaten egg and coat with a thin layer of breadcrumbs. Chill the fish cakes for one hour before frying in the heated oil. Drain on kitchen paper before serving with salad or peas. |
