Title: Salmon Fish Cakes By: Dairy Diary 1997
Categories: Fish Salmon
Yield: 4 Servings

420	g	Can salmon; drained, flaked
600	g	Potatoes; mashed and cooled
1	tb	Plain flour
2	tb	Tartare sauce
1		Lemon; zest and juice
2	tb	Parsley; chopped
		Seasoning
1		Egg; beaten
110	g	Breadcrumbs
		Oil; for frying

Mix the salmon, potatoes, flour, tartare sauce, lemon, parsley and seasoning in a bowl. Shape into eight balls and then flatten into cakes. Refrigerate for 45 minutes. Dip the cakes into the beaten egg and into the breadcrumbs ensuring they are coated. Heat the oil in a frying pan on a medium heat. Fry until crisp and golden, about 5 minutes each side. Drain on kitchen paper and keep warm until the whole batch is ready.

Helen Watson Recipes at http://www.hwatson.force9.co.uk From: "Jim & Bev Jordan"

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