ingredients
serves 4
1 pound Boiled potatoes
2 tbsp Milk
2 tablespoons Butter
7 1/2 ounce Can of salmon
2 Lemons
Salt and pepper
2 Eggs
2 tbsp All purpose flour
4 tbsp Dried breadcrumbs
1/4 pint Oil
Lettuce leaves
method
1. Mash the boiled potatoes with the milk and butter. Drain canned salmon and discard skin and bones. Mash flesh and add to potatoes.
2. Squeeze juice from one of the lemons. Add to salmon with seasoning to taste. Mix well and bind with one of the eggs.
3. Lightly beat remaining egg. Spread flour and dried breadcrumbs on separate plates. Divide salmon mixture into eight and shape into flat patties. Dip first in flour, then egg, then coat lightly with dried breadcrumbs.
4. Heat oil in skillet. Add patties and fry for 5 minutes on each side until crisp and golden. Remove from pan with a draining spoon and arrange on serving plate.
Serve immediately, garnished with lettuce leaves and the remaining lemon, cut into wedges.
more information
Suitable for Freezing, fry straight from frozen
