Baked Salmon CakesSubmitted by: PILLYWIGGIN
IntroductionServe with tartare sauce, lemon wedges and fresh salad leaves Serve with tartare sauce, lemon wedges and fresh salad leaves
2 x 213g Red Salmon
454g cold mashed potato
5 tbsp freshly chopped parsley
freshly ground black pepper
28g fresh wholemeal breadcrumbs
Flake the salmon into a bowl.
Beat an egg and add to the salmon with mashed potato, 4tbsp parsley and some black pepper.
Mix well, cover and chill for 30 mins.
Divide the mix into 8 equal portions and form into fish cakes approx 1 inch thick.
Place on a baking sheet lined with parchment.
Beat the remaining egg, brush over each fishcake and sprinkle with a few breadcrumbs.
Spray lightly with Fry Light and bake for 15-20 mins until golden and cooked through.
Serving Size: makes 8 x 1inch thick fishcakes
Number of Servings: 4
Recipe submitted by SparkPeople user PILLYWIGGIN.