Just Leftovers Salmon Fishcakes

1. 1

   Preheat the oven to 400 degrees. Put the salmon in a pan with the milk and bay leaf and bring slowly up to a simmer. Let simmer for two minutes, then remove the pan from the heat, lift out and discard the bay leaf, and leave the fish in the milk to cool. When cool, lift out the fish with a slotted spoon onto a paper towel to drain.

2. 2

   Flake the fish into a large bowl. Add broccoli to potatoes and mash until smooth. Add the fish, parsley, 1 tbsp flour and pepper to taste. Add egg yolk and mix well. If the mixture is dry, add milk. If wet, add flour.

3. 3

   Divide mixture into 12 portions and shape into cakes. Put the beaten eggs, remaining flour, and the bread crumbs on 3 separate plates. Roll each fishcake in flour, then in beaten egg, and then in the bread crumbs to coat. Heat the oil in a nonstick baking sheet in the oven for 5 minutes. Add the fishcakes and bake for 10 minutes. Carefully turn the fishcakes over and bake for an additional 10 minutes.

* Per serving · 4 servings · Values may vary.