Salmon Corn Cakes

Combine mashed potato and canned salmon to make these family friendly patties.

The ingredient of Salmon Corn Cakes

• 475g mashed potato
• 1 corn cob kernels removed
• 210g can red salmon medium drained flaked
• 1 4 cup chopped fresh continental parsley
• 1 cup 90g purchased dried breadcrumbs
• 1 egg
• canola oil to shallow frying
• sweet chilli sauce to serve
• coral lettuces torn washed to serve
• lemon wedges to serve

The Instruction of salmon corn cakes

• place the mashed potato corn salmon parsley breadcrumbs and egg in a bowl use your hands to mix until well combined shape 1 4 cup of the mixture into a patty put on a plate repeat to make 12 patties refrigerate for 30 minutes
• heat the oil in a large non stick frying pan over a medium high heat add half the salmon and corn patties and cook for 2 3 minutes on each side or until golden brown transfer to a plate repeat with the remaining patties
• serve with sweet chilli sauce lettuce leaves and lemon wedges

Nutritions of Salmon Corn Cakes

calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation