Leftover fish? Make fish cakes!

You can prepare this recipe using almost any fish you like. I prefer using salmon, either leftover filets or canned. I have tried different fish cake recipes over the years. The one that I am sharing with you is my favourite one.

What I like about fish cakes:

• they are easy to combine with other foods
• you can eat them in a bun or wrapped in a tortilla
• it refreshes that leftover fish from the fridge in a fun way

This recipe makes 4 fish cakes:

Ingredients
1 can	Salmon with skin removed	213 g
1 cup	Potatoes, cooked and mashed	250 ml
1/4 cup	Onion, finely chopped	63 ml
2 tbsp	Celery, finely chopped	30 ml
1/4 cup	Red pepper, finely chopped	60 ml
1 tsp	Lemon juice	5 ml
1 tbsp	Parsley, chopped (optional)	15 ml
1	Egg, beaten	1
1 cup	Breadcrumbs	250 ml
1 tbsp	Vegetable oil	15 ml

Putting it all together:

1. In a large bowl, mixed together the salmon, mashed potatoes, onion, celery, red pepper, lemon juice and parsley.
2. Add the egg and mix well.
3. Shape this mixture into 4 round cake-like shapes.
4. Place the breadcrumbs in a shallow dish and press each cake into the crumbs making sure it coats all sides evenly.
5. Heat oil on medium heat in a non-stick pan and cook cakes until brown, about 4 minutes on each side.

Nutrition information:
Per serving 200g: 300 Calories, 15g of Fat, 3g of saturated, 0g of trans fat, 80mg of Cholesterol, 640mg of sodium, 1g of fiber, 23g of protein, 40% DV of Vitamin D, 20% DV of Calcium, 10% DV of iron, 10% DV of Potassium.