Crispy Salmon Potato Cakes Recipe

About this recipe

A delightful pescatarian dinner option featuring crispy salmon and potato cakes, seasoned to perfection and pan-fried for a golden crust.

Ingredients

• 6 pcs Hen Fruit -6 Farm Fresh Antibiotic Free White Protein Rich Eggs
• 50 g The Select Aisle Bread Crumbs
• 1 Combo Fortune Rice Bran 870G & Mustard Oil 1L Pouch
• 1 kg Tata Plus Iron Health, Double Fortified Salt
• 200 g Food Library The Magic Of Nature Hungarian Sweet Paprika Powder

Instructions

1. 1. Remove the bones and skin from the salmon, then mash it with a fork in a large bowl.
2. 2. Boil the potatoes until tender, then mash them and add to the salmon.
3. 3. Add 1 1/2 tsp salt, 1/4 tsp paprika, and the beaten egg to the mixture. Mix thoroughly until well combined.
4. 4. Shape the mixture into small cutlet-shaped patties.
5. 5. Place the bread crumbs on a plate and roll each patty in the crumbs until fully coated.
6. 6. Heat oil in a frying pan over medium heat. Fry the patties for 3-4 minutes on each side, or until golden brown and crispy.
7. 7. Remove the patties from the pan and drain on absorbent paper. Serve warm.