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- 1 (400g) can red or pink wild Alaska salmon
- 3 eggs
- 700g potatoes, peeled and cut into chunks
- 75g frozen peas, thawed
- 2 tbsp fresh parsley
- Salt and freshly ground black pepper
- 50g plain flour
- 100g dried breadcrumbs
- Vegetable oil, for frying
How to make Classic Wild Alaskan Salmon Fishcakes
Drain the canned salmon, reserving two tablespoons of the liquid. Remove any skin and bones, if wished, then break the salmon into chunks.
Cook two of the eggs in simmering water for 12 minutes to hard-boil them. Cool in cold water, then shell andthem.
At the same time, cook the potatoes in lightly salted boiling water until tender, about 20 minutes. Drain thoroughly andthem, adding the reserved salmon liquid. Mix in the salmon chunks, hard-boiled eggs, peas and parsley. Season with salt and pepper, then form the mixture into eight fish cakes.
Beat the remaining egg in a shallow bowl. Sprinkle the flour and breadcrumbs onto separate plates. Dust the fish cakes with flour, dip them into the beaten egg, then coat in breadcrumbs. Chill for ten minutes.
Heat the vegetable oil in a frying pan and shallow fry the fish cakes for about three to four minutes on each side. Drain on kitchen paper, then serve.
Cook's Tip: This is a brilliant recipe for using up leftoverpotatoes, so next time you are making make plenty so that you have enough for these fish cakes.
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