Thai salmon fishcakes

Yield: 4 servings

Measure Ingredient
8 ounces Mashed potatoes; (225g)
1 \N 7 ounces tin salmon - drained; bones and skin
\N \N ; removed and flaked
\N \N ; (215g)
2 teaspoons Lemon juice
¼ teaspoon Schwartz Garlic Granules
1 tablespoon Schwartz Coriander Leaf
½ teaspoon Schwartz Ground Ginger
\N \N Good pinch Schwartz Cayenne Pepper
½ ounce Creamed coconut dissolved in 2 tsp; (15g)
\N \N ; boiling water
\N \N Salt
\N \N Schwartz Coarse Ground Black Pepper
1 \N Egg; size 3 - beaten
3 ounces Fresh breadcrumbs; (75g)
3 tablespoons Cooking oil; up to 4

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.

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Converted by MM_Buster v2.0l.

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