Fresh Salmon Cakes
|Cooked salmon||1 Pound, skinned, boned and flaked|
|Mashed potato||2 Cup (32 tbs)|
|Finely chopped fresh parsley||1 Tablespoon|
|Grated nutmeg||1⁄4 Teaspoon|
|Egg||1 , beaten|
|Fresh whole wheat bread crumbs||1 1⁄2 Cup (24 tbs), lightly toasted|
|Sunflower oil||3 Tablespoon|
|Unsalted butter||4 Tablespoon|
Mix together the salmon and mashed potato.
Add the parsley, a little nutmeg and seasoning.
Divide into 12 equal-sized balls and flatten each into a round cake.
Dip in the beaten egg and then in the toasted bread crumbs.
Pat on the crumbs to help them adhere.
Heat the oil and butter in a frying pan.
Add the fishcakes, in batches, and fry until golden brown on all sides and piping hot throughout.
Drain on paper towels and serve hot.