Salmon fish cakes are popular with my young grand-children. This is at least partly because they can make them largely by themselves until the last frying stage.
Large tin of salmon (this should be about 400g. Pink is better than red.)
Open the salmon and drain off most of the juice. (If the salmon was a cheap tin there can sometimes be a great deal of this.) Put the salmon in a large bowl and mash it up with a fork.
Add the potato and parsley and break in the egg. Grind in plenty of pepper. There is probably enough salt in the salmon already.
Flour a board or plate generously for the finished cakes. Flour your hands and another board on which to work. Shape the mixture in the bowl into flat, round cakes and flour them well. They will be very sticky and messy!
When you are ready heat a pan for frying. Fry the cakes in batches until they are well-browned. They will become quite firm when cooked.
Ingredients for 3 - 4:
900g (2 lb) Floury potatoes (that is suitable for mashing)
Large bunch of parsley chopped
An egg
Pepper
Flour
Oil for frying
Cook the potatoes, drain them well and mash them without any additions.
