1 x 105g Tin of Salmon
2 Potatoes (boiled and mashed)
2 Spring Onion (peeled and chopped)
2 Tablsp Flour
Pinch of Black Pepper
1 Teasp Sunflower Oil
3 Tablsp Carrots (peeled, sliced and boiled)
Pre-heat oven to 180C / 350F / Gas Mark 4
1. Drain salmon, remove any skin or bones.
2. Add salmon to mashed potatoes, with spring onions.
3. Divide mixture into 3 and shape into small cakes, coat in flour seasoned with black pepper.
4. Lightly oil baking tray, place fish cakes on tray and bake in oven for approx 20 minutes, till golden in colour and hot throughout.
5. Serve with carrots
A 645.5g serving contains:
of an adults reference intake.