Cut potatoes and boil 15 minutes until tender; drain the water.

Ingredients

• 600 gFish, salmon, pink, cooked, dry heat
• 350 gPotatoes, flesh and skin, raw
• 100 gEgg, whole, raw, fresh
• 80 gBread, crumbs, dry, grated, plain
• 100 gOnions, raw
• 20 gParsley, fresh
• 30 gOil, olive, salad or cooking
• 600 gBeverages, water, tap, drinking not counted – removed
• 3 gSalt, table

Method

1. Cut potatoes and boil 15 minutes until tender; drain the water.
2. Mash potatoes and combine with salmon, eggs, breadcrumbs, onion, parsley and salt.
3. Shape eight cakes about 2 cm thick and rest them 5 minutes to firm.
4. Heat oil to 175 °C and fry cakes in two batches for 4 minutes on each side.
5. Rest 3 minutes and serve two cakes per portion.