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Salmon & Dill Fishcakes
These little cakes are an ideal way to use up any leftover salmon or offcuts.
medium potatoes cookedand mashed (about 200 g)
ground black pepper
pieces of boneless, skinless cooked salmon (about 200 g) - flaked
small egg, beaten
flour for dusting
oil for cooking
Salmon & Dill Fishcakes Directions
1. Whilst the potatoes are still warm add the butter and mix well. Add the dill and black pepper.
2. Gently fold in the flaked salmon and beaten egg.
3. With damp hands evenly divide the mixture, rolling in your hands to make 8 balls. Flatten and shape into cakes.
At this point you can wrap in baking parchment and store in the fridge for later on.
4. Dust each cake in seasoned flour and fry in olive oil until heated through and browned. Serve hot.
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