1.5 kg (3 lb) canned salmon, drained
5 g (1 tsp) salt
black pepper to taste
175 g (6 oz) onion, chopped
100 g (4 oz) butter or margarine, softened
50 g (2 oz) flour
125 ml (4 fl oz) double cream
175 ml (6 fl oz) vegetable oil
5 g (1 tsp) salt
black pepper to taste
175 g (6 oz) onion, chopped
100 g (4 oz) butter or margarine, softened
50 g (2 oz) flour
125 ml (4 fl oz) double cream
175 ml (6 fl oz) vegetable oil
method
1. Chop the salmon very finely in a mixing bowl.
2. Add salt and pepper. Add the onions, butter, flour and cream and mix until smooth.
3. Shape the mixture into cakes.
4. Heat the vegetable oil in a large heavy pan.
5. Cook the salmon cakes in batches until golden brown on both sides.
2. Add salt and pepper. Add the onions, butter, flour and cream and mix until smooth.
3. Shape the mixture into cakes.
4. Heat the vegetable oil in a large heavy pan.
5. Cook the salmon cakes in batches until golden brown on both sides.
serving amount
serves 8
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