| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Tamara4 | 1 | servings | |
INGREDIENTS
| 1 | 210 gram tin pink salmon | |
| 500 | g | Peeled potatoes |
| 15 | g | Butter |
| 1 | Egg | |
| 1 | Onion; peeled and chopped | |
| 1/4 | Dry breadcrumbs | |
| 1 | c | Dry breadcrumbs; for coating |
| 2 | tb | Oil |
INSTRUCTIONS
1. Cut the potatoes into small pieces and boil in water until soft, about 7 minutes. 2. Add the butter and mash until the potatoes are soft and the butter has melted. 3. Drain the fish and mash lightly. 4. Add the fish, chopped onion, egg, 1/4 cup breadcrumbs and salt and pepper, mix very well. 5. With clean, dry hands, shape 2 spoonfuls of mixture into small cakes. 6. Coat all the fish cakes by dipping into breadcrumbs and pressing the crumbs over the entire surface. 7. Put them on a tray and chill in the fridge for 30 minutes. 8. Heat the oil and fry the fish cakes until golden Converted by MC_Buster. Per serving: 1233 Calories (kcal); 59g Total Fat; (43% calories from fat); 66g Protein; 108g Carbohydrate; 329mg Cholesterol; 1487mg Sodium Food Exchanges: 6 1/2 Grain(Starch); 6 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 9 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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