Canned Salmon Fish Cakes

Quick and very tasty, these salmon fish cakes are excellent for using up leftover mashed potato and stretching one can of salmon among several people. Even the kids will eat them, especially if served with their favorite tomato ketchup.

This recipe makes about 8 cakes:

• 250g mashed potato
• 250g canned salmon
• 1tbs flat leaf parsley, finely chopped
• 1 tbs lemon juice
• 1 beaten egg
• salt and white pepper to taste
• dried breadcrumbs for coating.

Mix together all the ingredients except the breadcrumbs and beaten egg. Shap spoonfuls of the mix into small patties and dip first into the egg, and then roll in the breadcrumbs.

Shallow fry for three minutes on both sides in a hot skillet coated with a thin film of oil, such as sunflower or canola, and drain on absorbent paper. Serve at once.

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