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spicy salmon and tuna fishcakes
spicy salmon and tuna fishcakes

Before you jump to spicy salmon and tuna fishcakes recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.

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All in all, it is not hard to start to make healthy eating a part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to spicy salmon and tuna fishcakes recipe. You can cook spicy salmon and tuna fishcakes using 10 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to cook spicy salmon and tuna fishcakes:
  1. Take 500 grams Breadcrumbs
  2. Provide 2 eggs
  3. Get Fish
  4. Provide 1 Tuna filler
  5. Take 1 Salmon fillet
  6. You need 3 Potatoes peeled
  7. Prepare 1 pinch Pepper
  8. Prepare 1 pinch Chilli powder
  9. Take 1 tsp butter
  10. Get 1 dash milk
Steps to make spicy salmon and tuna fishcakes:
  1. boil potatoes
  2. cook fish in a lightly oiled pan, drain all liquid
  3. mash potatoes using milk and butter, whisk the mash with a fork or whisk until light and fluffy
  4. allow mash and fish to cool. Stir or whisk into the mash the fish. breaking chunks up so the mixture is smooth
  5. make cakes by taiking a section on the mixture and rolling and flattening. repeat until no mixture remains. place cakes in fridge for 20 minutes
  6. Once cakes have chilled crack eggs into a bowl and whisk. On a seperate plat pour out 1/2 breadcrumbs
  7. dip 1 cake in the egg and cover. place in the breadcrumbs. repeat until all cakes are done. Pour remaining beeadcrumbs over
  8. heat a large heavy bottomed pan with some oil,
  9. place each cake in the pan and cook for 5 - 8 minutes each side
  10. serve with salad and sweet chilli dip and white wine

We have Asian and Thai recipes, plus tuna, salmon and Here, we've shared our favourite ways to make fish cakes, using everything from salmon and tuna, to prawns with peas. Be the first to review this recipe. This is a recipe from one of my student cookbooks. Or, if you wanted something a little different, try red salmon. I just stick to the tuna version.

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