Salmon Potato Cake

These salmon cakes are really quick to make

and are made from staples already in your pantry.

Suitable for little people, and big; 

these cakes make the perfect dinner when you are time poor.

INGREDIENTS (Serves 4 Little People)

415g Can of Salmon
1 Large Potato
1 Carrot, grated
1/2 Small Onion, grated
2 Eggs
2 Tbsps Panko Breadcumbs
Black Pepper to taste
Oil Spray

To serve:

Lettuce Leaves

Tomato Sauce

METHOD

Preheat the oven at 180 degrees C.

Drain salmon. Place in a large bowl, flake salmon and remove any bones. Mash salmon finely.

Peel potato and then boil until soft. Mash boiled potato into salmon.

Beat the eggs with a dash of black pepper.

Mix eggs into salmon mixture and combine well.

Mix in grated carrot and onion.

Add breadcrumbs until the salmon is a good consistency for making patties.

Shape salmon into large palm size patties.

Place on a lined baking tray, and bake for 10 minutes, turn, and bake for a further 10 minutes.

Serves with lettuce leaves and tomato sauce.

(My girls love to break off some of the salmon cake and wrap in the lettuce leaf, san choy bow style)