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
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