Fish Cakes

500g Maestro Mash Potato Nuggets
440g can red salmon
1 small onion, peeled, grated
2 celery sticks, finely chopped
1 tbs chopped fresh dill
1 tsp grated lemon rind
1 tbs lemon juice
2 eggs, lightly beaten
2 tbs milk
1/2 cup plain flour
2 cups fresh breadcrumbs
oil, to fry
Mayonnaise, to serve

Prepare Mash Potato Nuggets according to directions on packet.Transfer to a large bowl to cool.

Drain the salmon and remove any bones. Add to the potatoes with the onion, celery, dill and lemon rind and juice. Season with salt and pepper. Mix well together, then use your hands to form into 8 patties. Refrigerate for 30 minutes.

Beat together the eggs and milk in a bowl. Place flour and breadcrumbs in separate bowls. Dip each patty in the flour, then in the egg mixture and lastly in the breadcrumbs. Heat the oil in a heavy-based saucepan over medium-high heat. Add patties (in batches) and fry both sides until golden brown. Serve with a dollop of mayonnaise and the cucumber salad.

 

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Midwest Foods Dubbo