Crisp Fishcakes with Beetroot
Crisp Fishcakes with Beetroot
500g cooked, mashed potatoes
4 spring onions, finely chopped
200g cooked beetroot, finely chopped
170g can of salmon in brine, drained
1 tbsp sunflower oil
In a large bowl add the mashed potatoes, onions, beetroot, salt and pepper and mash together. Flake the salmon and stir into the mixture. Using your hands make into 8 rough patties. Heat the oil in a non-stick frying pan. Fry the fish cakes on both sides until brown and crusty. Cook in two batches if required. Serve with a green salad.