Frank's Recipes
Free Recipes Archive



Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998


This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com


MENU

» Cookbooks
» Hints & Tips
» Foodservice
» Links
» My Awards
» My Guestbook
» Recipe Archive
» Software
» Volume Cooking
» Where Are You
» About

Help support this site

 

Recipe Archives
This site is no longer being supported.
You will be redirected to www.franksrecipes.com in

seconds


Salmon Fish Cakes


1 420g can salmon; drained and flaked
600 g potatoes; mashed and cooled
1 tablespoon plain flour
2 tablespoons tartare sauce
1 lemon; zest and juice
2 tablespoons parsley; chopped
seasoning
1 egg; beaten
110 g breadcrumbs
oil; for frying

Yield: 4 servings

Mix the salmon, potatoes, flour, tartare sauce, lemon, parsley and seasoning in a bowl. Shape into eight balls and then flatten into cakes.
Refrigerate for 45 minutes.
Dip the cakes into the beaten egg and into the breadcrumbs ensuring they are coated.

Heat the oil in a frying pan on a medium heat. Fry until crisp and golden, about 5 minutes each side. Drain on kitchen paper and keep warm until the whole batch is ready.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.