Annabel Karmel's dairy-free salmon fishcakes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 6 fish cakes
Ingredients
- 150g tinned red salmon (ensure bones are well mashed)
- 100g cold mashed potato
- 2 spring onions, chopped
- ½ tsp tomato puree
- 1 egg, beaten
- 25g Panko breadcrumbs
Method
- STEP 1
Put the salmon, potato, spring onion and tomato puree into a bowl. Mix together well and shape into 6 fishcakes
- STEP 2
Put your breadcrumbs on a plate or in a bowl. Take 1 fishcake, dip it into the beaten egg, then put it in the breadcrumb plate or bowl to coat it all over with breadcrumbs. Repeat for the remaining 5 fishcakes
- STEP 3
Heat a little oil in a frying pan. Fry the cakes for 2 to 3 minutes on each side, until golden brown and heated through