How to make it

  • Crush the cooked salmon with a fork, making sure that no bones or skin remain.
  • Mix the salmon with the coarsely mashed potatoes in a large bowl.
  • Add in the softened butter. Mix well, then add in the dill, parsley and lemon juice. Season with salt and pepper to taste.
  • Divide the mixture into 8 parts, and with each, form into a ball and then flatten slightly into a disc.
  • Coat each disc first in flour, then beaten egg, and finally in bread crumbs or panko crumbs.
  • Warm the oil in a very hot frying pan.
  • Fry the fishcakes until golden brown.
  • Drain with absorbent paper, and serve hot. Served with a simple salad

Reviews & Comments 2

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    " It was excellent "
    dynie ate it and said...
    These sound delicious!
    Was this review helpful? Yes Flag
    " It was excellent "
    chihuahua ate it and said...
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