Baked Salmon Cakes
IntroductionWhen cooked will freeze for up to one month.
Allow 30 mins chilling time before cooking When cooked will freeze for up to one month.
Allow 30 mins chilling time before cooking
430g tinned red salmon
2 medium fresh eggs
454g potatoes, cooked and mashed
4 tbsp fresh chopped parsley
fresh ground black pepper
28g wholemeal breadcrumbs
Optional extra -make a tartare sauce using 3 tbsp low fat natural fromage frais mixed with 2 tbsp 0% greek yoghurt. Finely chop 2 mini gherkins and 1 tbsp of capers in brine and add to the mixture with a little parsley and seasoning.
Flake the salmon into a bowl. Beat an egg and add to the salmon with the mashed potato, parsley and black pepper.
Mix well cover and chill for 30 mins.
Divide the mixture into 8 equal portions and form into cakes about 1inch thick. Place on a baking sheet lined with baking parchment.
Beat the remaining egg, brush over each fishcake and sprinkle over a few breadcrumbs. Spray lightly with fry light and bake for 15-20 minutes until golden and cooked through.
Serve with lemon wedges and mixed salad leaves
Serving Size: Makes 8 x 1inch thick fishcakes
Number of Servings: 4
Recipe submitted by SparkPeople user PILLYWIGGIN.