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Ingredients
- 1 x 420 gram tin pink salmon
- 1 kg peeled potatoes
- 30 gm butter
- 2 x egg
- 2 x onions, peeled and minced
- 1/4 x dry breadcrumbs
- 2 c. dry breadcrumbs, for coating
- 4 Tbsp. oil
Directions
- Cut the potatoes into small pcs and boil in water till soft, about 7 min. Add in the butter and mash till the potatoes are soft and the butter has melted. Drain the fish and mash lightly. Add in the fish, minced onion, Large eggs, 1/2 c. breadcrumbs, salt and pepper and mix very well. With clean, dry hands, shape 2 spoonfuls of mix into small cakes. Coat all the fish cakes by dipping into breadcrumbs and pressing the crumbs over the entire surface.
- Put them on a tray and refrigeratein the fridge for 30 min. Heat the oil and fry the fish cakes till golden brown.
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