Magic Mini Fishcakes
These flavorful salmon fishcakes are a delightful blend of savory salmon, fresh parsley, zesty spring onion, and crispy breadcrumbs. Baked to a golden-brown perfection, they make for a delicious and satisfying dish that is sure to please your taste buds.
— Constant Cookbook
Ingredients
- 2 stalks parsley
- 1 x 105g/3½ oz tin salmon
- 1 spring onion
- 1 slice stale bread, grated into breadcrumbs
- 1 tbsp tomato ketchup
- , for greasing olive oil
Instructions
- Preheat the oven to 200C/400F/Gas 6.
- Mix the salmon, parsley, spring onion, one tablespoon breadcrumbs and tomato ketchup together in a bowl. Season with freshly ground black pepper and stir together until well combined.
- Divide the mixture into two and roll into balls.
- Sprinkle the remaining breadcrumbs onto a place and roll each fishcake in the breadcrumbs until coated.
- Put them on a baking tray and squash them slightly with your hands. Drizzle with a little olive oil.
- Bake for 10-15 minutes or until golden-brown.
Cook Time
30M
Prep Time
PT30M
Yield
Makes 2
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