| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Vegetables |
|
Main dish, Kids |
8 |
Servings |
INGREDIENTS
| 213 |
g |
Canned pink Alaska salmon |
| 500 |
g |
Cold mashed potato |
| 100 |
g |
Cheddar cheese, grated |
|
|
Flour; for dusting |
| 1 |
|
Egg; beaten |
| 100 |
g |
Fresh breadcrumbs (white or wholemeal) |
|
|
Vegetable oil, for frying |
INSTRUCTIONS
Drain the can of salmon and flake the fish into a bowl, Mix in the potato
and cheese.
Dust hands with flour and divide the salmon mixture into eight equal sized
portions. Shape each piece into a pattie, dusting with flour to prevent
sticking. Brush each fish with beaten egg and coat with a thin layer of
breadcrumbs. Chill the fish cakes for one hour before frying in the heated
oil. Drain on kitchen paper before serving with salad or peas.
Makes 8. Approx. 300 kcals per serving
From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with
permission from Alaska Seafood Marketing Institute Meal-Master compatible
recipe format courtesy of Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Thankfulness to God is a recognition that God in His goodness and faithfulness has provided for us and cared for us, both physically and spiritually. It is a recognition that we are totally dependent upon Him; that all that we are and have comes from God. #Jerry Bridges”