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:

  1. Preheat the oven to 200C/400F/Gas 6.

  2. 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.

  3. Divide the mixture into two and roll into balls.

  4. Sprinkle the remaining breadcrumbs onto a place and roll each fishcake in the breadcrumbs until coated.

  5. Put them on a baking tray and squash them slightly with your hands. Drizzle with a little olive oil.

  6. Bake for 10-15 minutes or until golden-brown.

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