Easy Salmon Fishcakes

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Easy Salmon Fishcakes
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  • 3 Medium potatoes (or sweet potatoes)
  • 300g Cooked salmon
  • 1 Juice of lemon
  • To taste Freshly ground pepper
  • 150g Breadcrumbs
  • 1 tbsp Vegetable oil
  • 2 Spring onions, chopped
  • 1 tbsp Coriander, chopped
  • 1 Large egg, beaten
  • Step 1 Preheat the oven to 220ºC/425ºC/Gas 7.
  • Step 2 Bring a large pan of water to boil, add the potatoes and cook for around 20 minutes.
  • Step 3 Pour breadcrumbs onto one plate and pour the beaten egg on to another.
  • Step 4 Once potatoes are cooked, drain and mash them with a small knob of butter. Allow to cool.
  • Step 5 Add the fish and mix well then add the lemon, spring onion, coriander and a little pepper.
  • Step 6 Form 6 - 8 patties from the mixture and flatten by hand. The cooler the mash potato is when you do this; the easier it will be to form the patties.
  • Step 7 Take each pattie and dip both sides into the egg and then into the breadcrumbs.
  • Step 8 Heat a large frying pan with a generous glug of olive oil. When the oil is hot, carefully lower the fish cakes into the pan.
  • Step 9 Cook for 5 - 7 minutes or until golden brown underneath and then carefully flip them over.
  • Step 10 Fry for another 5 - 7 minutes or until golden on the bottom and heated all the way through.
  • Step 11 Serve with a sprinkle of coriander.
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