Salmon Fish Cakes

Ingredients

213 g pink alaska salmon
500 mashed potato
100 g cheddar cheese
1 flour for dusting
1 egg
100 g breadcrumbs

Instructions

Drain the can of salmon and flake the fish into a bowl, Mix in the potato and cheese. Dust hands with flour and divide the salmon mixture into eight equal sized portions. Shape each piece into a pattie, dusting with flour to prevent sticking. Brush each fish with beaten egg and coat with a thin layer of breadcrumbs. Chill the fish cakes for one hour before frying in the heated oil. Drain on kitchen paper before serving with salad or peas. Makes 8. Approx. 300 kcals per serving