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Salmon fish cakes


  • 350g salmon
  • 1 bay leaf
  • Handful chopped parsley
  • 450g potatoes
  • 15g butter
  • Pinch salt and pepper
  • 1 egg
  • 2 tbsp flour
  • 500g breadcrumbs
  • 1 tbsp sunflower oil


Peel the potatoes and cut them into large chunks. Heat the water until it boils, cook potatoes, for 15 to 20 minutes. Put salmon in a large pan in a single layer and add the bay leaf, parsley and a little water. Heat pan until water boils then reduce the heat so that the water is just bubbling. Cook the salmon for 4 minutes then remove pan from heat, lift out the salmon and put into a plate to cool. Remove the skin of the salmon and bones break the salmon into flakes with a fork. Chop parsley and beat an egg in bowl, in the meantime drain the potatoes add butter, salt & pepper together with the salmon. Then put a little flour on your hands and divide the salmon into 8 pieces dip them in egg then stick the breadcrumbs the fry them.

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