Ingredients:
• 2 medium potatoes (boiled or steamed)
• 210g tin salmon
• 1 tablespoon mayonnaise
• 2 tablespoon spoons finely chopped parsley
• 1 large egg yolk
• 3 teaspoons grated onion
• Salt & pepper
Crust batter
• 1 egg
• 1 tablespoon milk
• +/-2 tablespoons plain flour
• ½ cup dry breadcrumbs
• Oil for frying
Method:
Roughly mash cooked potato and allow cooling.
Flake the meat of the tuna (remove bones & skin).
Combine salmon, potato, mayonnaise, parsley, egg yolk, onion, salt and pepper into a bowl.
Lightly mix contents of the bowl.
Refrigerate for 30 minutes.
Mix egg and milk in a bowl with a fork.
Mould 6 balls with tuna mixture and coat with flour.
Roll the ball in egg and milk mixture then coat with breadcrumbs and flatten slightly.
Cook fish cakes over medium heat until patties are cooked through and have a golden brown outer coating.
Can be served with sweet chilli sauce, mayonnaise, lemon wedges and finely chopped dill.
