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  • 200g Tinned pink/red salmon (dried and flaked)
  • 200g Mashed potato
  • 4 Spring onions (chopped)
  • 100g Frozen peas (defrosted)
  • 1tbsp Chopped parsley
  • 1 Lemon zest
  • Salt & Pepper
  • 1 Egg (lightly beaten)
  • 4tbsp Semolina
  • 3tbsp Olive oil
  • Green salad to serve

    Method

    • step 1

      In a large bowl, combine the salmon, mashed potato, spring onions, peas, parsley, lemon zest, salt & pepper. Add enough egg to bind it all together.
    • step 2

      Using wet hands (to stop the moisture sticking to you) shape the mixture into cakes, then lightly coat each one all over with the semolina.
    • step 3

      Heat the oil in a frying panover a low-medium heat and cook the fish cakes for a few minutes each side.
    • step 4

      Serve with green salad.
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