
Ingredients:
-
2 stalks parsley, chopped
-
1 x 105g/3½ oz tin salmon
-
1 spring onion, sliced
-
1 slice stale bread, grated into breadcrumbs
-
1 tbsp tomato ketchup
-
olive oil, for greasing
Magic mini fishcakes

Prep: Under 30 mins
Cook: 10-30 mins

Level:
Easy

Serves: 2
Before you start:
Wash hands
Put on apron
Tie hair back
Method:
-
Preheat the oven to 200C/400F/Gas 6.
-
Mix the salmon, parsley, spring onion, one tablespoon breadcrumbs and tomato ketchup together in a bowl. Season with freshly ground black pepper and stir together until well combined.
-
Divide the mixture into two and roll into balls.
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Sprinkle the remaining breadcrumbs onto a place and roll each fishcake in the breadcrumbs until coated.
-
Put them on a baking tray and squash them slightly with your hands. Drizzle with a little olive oil.
-
Bake for 10-15 minutes or until golden-brown.
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