Salmon, Dill And Potato Cakes

The ingredient of Salmon Dill And Potato Cakes

• 400g desiree potatoes peeled chopped
• 2 x 210g cans red salmon drained flaked
• 1 4 cup flat leaf parsley leaves finely chopped
• 2 tablespoons dill leaves finely chopped
• 1 lemon rind finely grated
• 2 green onions trimmed thinly sliced
• 1 egg lightly beaten
• 1 2 cup dried breadcrumbs
• olive oil cooking spray
• lemon wedges to serve

The Instruction of salmon dill and potato cakes

• cook potatoes in a saucepan of boiling water for 8 to 10 minutes or until tender drain mash transfer to a bowl cover refrigerate until cold
• add salmon parsley dill lemon rind green onions egg and salt and pepper to cold potato mix until well combined
• divide mixture into 8 portions using wet hands shape each portion into a patty pressing into shape coat patties evenly in breadcrumbs place onto a tray cover and refrigerate for 1 hour
• spray a baking tray with oil preheat oven and tray to 200u00b0c spray both sides of patties with oil place onto hot tray cook for 15 minutes turn spray again with oil cook for a further 10 to 15 minutes or until golden drain on paper towels serve with lemon wedges

Nutritions of Salmon Dill And Potato Cakes

fatContent: 273 894 calories
saturatedFatContent: 8 grams fat
carbohydrateContent: 2 grams saturated fat
sugarContent: 23 grams carbohydrates
fibreContent: 4 grams sugar
proteinContent: n a
cholesterolContent: 25 grams protein
sodiumContent: 115 milligrams cholesterol

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