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See below ingredients and instructions of the recipe
213 g Canned pink Alaska salmon
500 g Cold mashed potato
100 g Cheddar cheese, grated
Flour; for dusting
1 Egg; beaten
100 g Fresh breadcrumbs
-(white or wholemeal)
Vegetable oil, for frying
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
From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with
permission from Alaska Seafood Marketing Institute Meal-Master
compatible recipe format courtesy of Karen Mintzias
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
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