This is a wonderful weekend recipe that can be made with fresh or leftover fish in no time. A delicious alternative to crab cakes for those who suffer from seafood allergies.
Ingredients
♦ 1 cup smoked salmon
I like using pepper smoked Atlantic salmon
♦ 1 cup cooked haddock
(bought fresh-frozen and boiled for 5 minutes, or leftover cooked haddock)
♦ 1 cup breadcrumbs
♦ 2 eggs
♦ 1/4 cup chopped green onions
♦ 4 tbsp vegetable oil or margarine
Instructions
In a bowl, flake the fish with a fork (or fingers)
Add breadcrumbs, eggs and onions
Mix well together
Form small fish patties in the palm of your hand
Heat oil or melt butter in a frying pan
Fry fish cakes on medium heat for 2 minutes on each side, until golden brown
Remove from heat and place on paper towel to drain excess oil
Serve with creamy tartar sauce
Enjoy!
