Salmon Fish Cakes

213 g Canned pink Alaska salmon

500 g Cold mashed potato

100 g Cheddar cheese, grated

Flour -- for dusting 1 Egg -- beaten

100 g Fresh breadcrumbs

-(white or wholemeal) Vegetable oil, for frying

Drain the can of salmon and flake the fish into a bowl, Mix in the potato and cheese. Dust hands with flour and divide the salmon mixture into eight equal sized portions. Shape each piece into a pattie, dusting with flour to prevent sticking. Brush each fish with beaten egg and coat with a thin layer of breadcrumbs. Chill the fish cakes for one hour before frying in the heated oil. Drain on kitchen paper before serving with salad or peas. Makes 8. Approx. 300 kcals per serving From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with permission from Alaska Seafood format courtesy of Karen Mintzias