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Chilli-and-chive salmon fish cakes

By Hannah Lewry
3
Easy
5 minutes
5 minutes

Ingredients

  • 155 g pink salmon
  • 2 mashed potatoes
  • 1 t chives, chopped
  • spring onions, chopped
  • 1 chillies, chopped
  • 1 free-range egg
  • breadcrumbs

Method

Mix 1 x 155 g pink salmon with 2 mashed potatoes, 1 t chopped chives, 3 chopped spring onions, 1 chopped chilli and season. Mould into 6 fish cakes. Dust with flour, dip into beaten free-range egg, then coat in breadcrumbs. Fry for 3–5 minutes.