Salmon Fish Cakes | |
| Recipe Supplied by: Jennipher Marshall-Jenkinson | Serves: 4 People |
| Microwave oven used: 900 watts With canned salmon containing 91 mg of calcium for each 100gms, each portion contains approximately 22 mg of calcium, so combine with a watercress and orange salad (that contains 55mg per 50g) to make a really calcium rich colourful meal". Serves 4 as a main course or 8 as a starter. 450 g potatoes (or a mixture of normal or sweet potato), peeled, chopped into small 1 cm cubes and well washed 50 g butter 212 g can of red salmon drained and roughly mashed 1 tblspn fresh chopped parsley 1 tblspn grated lemon rind salt and freshly ground black pepper to taste oil for frying Place the potatoes into a microwave proof dish, cover with a well fitting lid and cook on HIGH power the microwave oven for 8 minutes until tender.** Give dish a good shake and leave to stand for 1 - 2 minutes, then stir in the butter and mash until smooth. Stir in the mashed salmon and all the seasonings. Leave mixture to cool for 30 minutes, preferably in the fridge, then turn out on to a lightly floured board, divide into 8 equal portions and shape into patties. Heat oil in a frying pan, when the hot, add the fish cakes and fry until each is golden brown, turning over once during cooking, allow approximately 3 - 4 minutes each side. When cooked drain on a piece of absorbent kitchen paper and serve immediately with watercress and orange salad.. These fish cakes also freeze well. So, freeze before frying, if mixture is not being used all at once. then, partially thaw and fry as above. |
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