Victory Fish Cakes
Ingredients
1 can (7 1/2 oz/213 g) salmon, drained or
1/2 lb (225 g) fresh salmon, cooked and flaked
3/4 cup (180 mL) potatoes, cooked and pureed
2 tbsp (30 mL) 15 or 18 % table cream
2 tbsp (30 mL) finely chopped onions
1 tbsp (15 mL) finely chopped red bell pepper or
green bell pepper
2 tsp (10 mL) chopped fresh parsley
2 tsp (10 mL) chopped fresh chives
Salt and pepper, to taste
3/4 cup (180 mL) grated Canadian Parmesan*
2 eggs, beaten
3/4 cup (180 mL) bread crumbs
2 tbsp (30 mL) butter
Preparation:
Preparation
In a medium-sized bowl, combine salmon, potatoes, cream, onions, peppers, parsley and chives. Salt and pepper to taste.
Form into four cakes. Working with one cake at a time, coat with Canadian Parmesan and shake off excess. Quickly dip cake in beaten egg, letting excess drip off, then coat with bread crumbs. Repeat for each cake.
Heat butter in a non-stick frying pan. Cook cakes on each side for 3,4 minutes or until golden. Serve with green vegetables.
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