| 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.
A Message from our Provider:
“Jesus: power to break life controlling problems”