Thai salmon fishcakes
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Mashed potatoes; (225g) |
| 1 | 7 ounces tin salmon - drained; bones and skin | |
| ; removed and flaked | ||
| ; (215g) | ||
| 2 | teaspoons | Lemon juice |
| ¼ | teaspoon | Schwartz Garlic Granules |
| 1 | tablespoon | Schwartz Coriander Leaf |
| ½ | teaspoon | Schwartz Ground Ginger |
| Good pinch Schwartz Cayenne Pepper | ||
| ½ | ounce | Creamed coconut dissolved in 2 tsp; (15g) |
| ; boiling water | ||
| Salt | ||
| Schwartz Coarse Ground Black Pepper | ||
| 1 | Egg; size 3 - beaten | |
| 3 | ounces | Fresh breadcrumbs; (75g) |
| 3 | tablespoons | Cooking oil; up to 4 |
Directions
Mix together the mashed potato, salmon, lemon juice, Garlic Granules, Coriander Leaf, Ginger, Cayenne Pepper, creamed coconut, salt and Pepper.
Form the mixture into eight cakes. Dip in beaten egg and then breadcrumbs.
Fry in hot oil until brown and crispy.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.