Wild Alaska Salmon Fishcakes
recipe
Wild Alaska Salmon Fishcakes
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Fishcakes are a great way to introduce children to fish - and are simple to make, so encourage them to help
Ingredients
- 1 x 418g or 2 x 213g cans red or pink wild Alaska salmon
- 900g (2lb) potatoes, peeled and cut into large chunks
- 25g (1oz) butter
- 6 spring onions, trimmed and finely chopped
- 1 small egg, beaten
- Salt and freshly ground black pepper
- 75g (3oz) instant polenta
- Vegetable oil, for shallow frying
Serves:
4
Directions
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- Drain the salmon. Remove skin and bones, if desired and break into large chunks. Set aside
- Cook the potatoes in lightly salted boiling water until tender
- Drain and mash the potatoes and let them cool. Whilst they are cooling, melt the butter in a frying pan and cook the spring onions for three or four minutes, until softened
Source: Alaska Seafood
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