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Student Salmon and Corn Fishcakes HT MC 35mins Serves 1 Hot Fish Main Course Dairy free Ingredients ½ a 200g/7oz tin
Red Salmon
Instructions 1. Drain the salmon and flake the fish into large chunks, discarding the skin and bones. 2. Place the potato into a large mixing bowl add the spring onions, egg, sweetcorn, salt and pepper and mix well. 3. Add the flaked salmon and mix gently, keeping the fish as much in tact as possible. 4. Divide the mixture into 2 and using floured hands, form into cakes about 19mm/3/4-inch thick. Dust with flour on all sides, shaking off any excess. 5. Heat some oil in a large frying pan, add the fish cakes, and cook over a medium heat for about 10 minutes, turning them once, until brown and crispy. Drain on kitchen paper.
More Student Recipes | Student Cooking | Cooking Fresh Vegetables |
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