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Salmon Fishcakes

Sunday, January 10, 2010

1 can pink salmon 2 medium scallions
2 tsp lemon juice 1/2 tbsp mayonnaise
1/2 tbsp ketchup 1 cup (40 g) fresh breadcrumbs
2 tbsp all-purpose flour 1 egg (medium)
3/4 cup (50 g) dried breadcrumbs 2 tbsp sunflower or vegetable oil
2 tbsp mayonnaise, for sauce 1 tsp lemon juice, for sauce
1 tsp sweet chilli sauce, for sauce

Yield: Makes 6 fishcakes Servings

directions

Prep: 25 min Total: 28 min

1 Drain the liquid from the salmon, then put the salmon in a bowl. Mash lightly. Chop and add the scallions. Add lemon juice, mayonnaise, and ketchup and mix it all up.

2 Add the fresh breadcrumbs, then mix again. Divide the mixture into 6 and form into balls, pressing firmly together. Then gently flatten into round patties. Ask an adult to make some of these fish-shaped.

3 Put the flour on a plate. Beat the egg in a shallow dish and put the dried breadcrumbs on another plate. Take each fishcake, dust it with flour, then dip it in egg, and coat with breadcrumbs. Wash your hands.


I haven't tried this, but I have my own recipe similar to this.


Love to all,
Lee
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