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Student Salmon and Corn Fishcakes   HT  MC  35mins

Serves 1     Hot    Fish   Main Course   Dairy free

Ingredients

a 200g/7oz tin Red Salmon
100g/4oz cold Mashed Potato
1 Spring Onions, green and white part finely chopped
1  Egg, beaten
2 tablespoons Sweetcorn Kernels, thawed if frozen
Salt and Black Pepper
1 tbsp Plain Flour
Vegetable oil for frying


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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Make Ahead

 

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Main equipment required to prepare fresh fish

 

Sharp knives - large and small

Chopping board

Kitchen scissors

Fish Scalers (optional)

 

Related Recipes and Information

Fish/Seafood  Main Course Recipes

Fish and Seafood Starter Recipes

Cuts of Fish

General Fish Prep & Cooking Times  

Information about individual types of fish

 

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