Helen's Salmon Fish Cakes

Serving Size: 4
Categories: Main, Fish

1 Egg ; lightly beaten
1 cup Day-old seasoned mashed
Potatoes
-1 3/4 ounce Salmon ; drained and flaked
1 tablespoon Fresh lemon juice
1 d Hot sauce
1/8 teaspoon Paprika
1 teaspoon Very finely chopped onions
1/4 teaspoon Salt
1/8 teaspoon Freshly ground black pepper
1/4 cup Dried bread crumbs
-COATING-
1 Egg ; beaten
1/2 cup Bread crumbs

Combine one beaten egg with the potatoes, salmon, lemon juice, onions,
salt, black pepper, hot sauce and paprika in a mixing bowl. Mix gently so
as not to mash the salmon. Add about one-fourth cup of the bread crumbs
to the mixture and again mix gently. The mixture should be able to hold
together so that you can form the mixture into balls or patties. Form the
mixture into two-inch patties using metal icecream scoop as measure. Dip
the balls in the remaining beaten egg, and then dredge them in the
remaining one-half cup of bread crumbs. Chill the croquettes in the
rerfrigerator for at least one hour. Heat some oil in a deep frying pan.
fry fishcakes for about five minutes, or until they are golden brown.
Drain on paper towels. Serve warm. Makes six fishcakes. May be kept warm
in oven.

Excellent!
Recipe by H Peagram


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