Salmon Cakes

• 2 None large baking potatoes, peeled, chopped
• 1 (13.5 oz) can salmon (or freshly cooked fish fillets), drained, flaked
• 2 tsp Worcestershire sauce
• 1 tbsp tomato sauce
• 1 tbsp pickles, chopped
• 2 tsp lemon zest
• 2 tbsp fresh parsley, chopped
• 2 tbsp all-purpose flour
• 2 None eggs, beaten
• 1 cup breadcrumbs
• 2 tbsp vegetable oil
• None None mayonnaise, to serve
• None None steamed mixed vegetables, to serve
• None None lemon wedges, to serve

1. Cook potatoes in boiling salted water for 10 mins. Drain and mash. Set aside to cool.
2. Combine salmon, potato, Worcestershire sauce, tomato sauce, pickles, lemon zest and parsley. Season. Shape into 12 patties and chill for 30 mins.
3. Dredge patties in flour, beaten eggs and breadcrumbs, pressing lightly until coated. Heat oil and cook patties for 3-5 mins, until golden, then flip and lightly cook other side, about 2 mins.
4. Serve salmon patties with mayonnaise, steamed mixed vegetables and lemon wedges.

baking potatoes, salmon, worcestershire sauce, tomato sauce, pickles, lemon zest, parsley, flour, eggs, breadcrumbs, vegetable oil, mayonnaise, mixed vegetables, lemon wedges

Taken from recipes-plus.com/api/v2.0/recipes/24090 (may not work)