About this recipe:Freshly cooked salmon is mixed with homemade mash, seasoned and then coated with corn flake crumbs. The corn flake crumbs give these fish cakes an additional crunch.
1 red potato, peeled and chopped
1 shallot, finely chopped
1 egg, beaten
4 tablespoons Italian seasoned breadcrumbs
1 teaspoon dried Italian seasoning
salt and pepper to taste
45g corn flakes, crushed into crumbs
2 tablespoons olive oil
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:45min › Ready in:1hr
Preheat oven to 180 C / Gas 4 and lightly grease a small baking dish.
Place salmon in the prepared baking dish, cover and bake 20 minutes or until easily flaked with a fork.
Place potato in a small saucepan with enough water to cover and bring to the boil. Cook 15 minutes or until tender. Drain and mash.
In a medium bowl, mix salmon, potato, shallot, egg and breadcrumbs. Season with Italian seasoning, salt and pepper. Place the corn flake crumbs in a small bowl. Form the salmon mixture into 2.5cm balls and roll in the corn flakes crumbs to coat.
Heat olive oil in a medium saucepan over medium heat. Press the balls into fish cakes and fry 3 to 5 minutes per side or until golden brown.