Salmon Fishcakes

Salmon Fishcakes


 450g potatoes, peeled and dried
 213g can pink salmon, drained and flaked
 2 tablespoons creamed horseradish sauce
 1 egg, beaten
 1 cup breadcrumbs
 4 tablespoon sunflower oil


 Boil potatoes for 8-10 minutes or until tender. Drain, and mash with salmon and horseradish sauce.
 Season with salt and pepper and divide into 8 balls. Shape into cakes.
 Dip each cake in egg then coat in breadcrumbs until cakes are evenly crumbed.
 Heat the oil in a pan and fry the cakes for 2-3 minutes each side until golden and piping hot.

 Serve with peas and chips.

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