Cheddar Salmon Cakes

1. 1

   Drain the can of salmon and flake the fish into a bowl, Mix in the potato and cheese.

2. 2

   Dust hands with flour and divide the salmon mixture into eight equal sized portions.

3. 3

   Shape each piece into a pattie, dusting with flour to prevent sticking.

4. 4

   Brush each fish with beaten egg and coat with a thin layer of breadcrumbs.

5. 5

   Chill the fish cakes for one hour before frying in the heated oil.

6. 6

   Drain on kitchen paper before serving with salad or peas.

* Per serving · 4 servings · Values may vary.

No additional tips available.