Ingredients
1kg brushed potatoes
boiled until tender and mashed well
1 400g tin pink salmon
bones and skin removed, salmon flaked
1 small brown onion
finely diced
1 cup frozen peas and corn mix
defrosted
1 cup flour
2 eggs
lightly beaten
⅓ cup milk
4 cups dried breadcrumbs
vegetable oil
for frying
Allergy Advice
Contains Dairy
Contains Eggs
Contains Fish
Contains Gluten
Equipment
- 1 large bowl
- 1 plates
- 1 frying pan
- 1 paper towels
- 1 oven
Instructions
- In a large bowl, mix together the mashed potato, salmon and onion until well combined.
- Add the peas and corn and combine gently until well-mixed.
- Set up a crumbing station with three plates: one for the flour, one for the combined egg and milk, and the third for the breadcrumbs.
- Form patties of the salmon and potato mixture and thoroughly coat in the flour, dip in the egg wash, then coat in the breadcrumbs.
- Heat the oil in a frying pan over medium heat and gently fry the patties until golden on each side. Drain on paper towels. Keep warm in an oven until cooking is complete.
Notes
Tip
I like to make the potato mix while the potatoes are warm and then let it cool completely. If you crumb a warm mixture they burst open during frying as the steam escapes.
Tip
If you have time, you can chill these after crumbing for an hour so you have a very ‘sturdy’ crumb.
Tip
I like to have enough oil in the pan so it reaches halfway up the sides of the patties when the pan is full. These salmon cakes will not soak up oil if the oil temperature is hot enough.
Variation
You can add whatever vegetables are handy.
