Odlums Cream Plain Flour (for coating)
415g Tin Salmon or 2 x 217g tins (drained and flaked)
450g/1lb Potatoes (cooked and mashed)
1 Tablespoon Dill (chopped)
1 Dill Cucumber (finely chopped)
Rind of 1 Lemon
25g/1oz Grated Cheddar Cheese
1 Egg (beaten)
Tomato Relish or Tartar Sauce
- Mix the tinned salmon with remaining ingredients, season with a little pepper.
- Mix well and shape into 8 fish cakes or burgers. Coat with some Odlums Cream Plain Flour.
- Pan fry in some hot oil for about three minutes on each side or until golden brown. Drain on kitchen towel.
- Put a spoonful of relish on each half of bun and sandwich the salmon burger!