Recipe - Salmon Fillets With Wild Mushroom Ragout

1 210 gram tin pink salmon
500 g Peeled potatoes
15 g Butter
1 Egg
1 Onion; peeled and chopped
One fourth Dry breadcrumbs
1 cup Dry breadcrumbs; for coating
2 tablespoon Oil

1. Cut the potatoes into small pieces and boil in water until soft, about 7
minutes.

2. Add the butter and mash until the potatoes are soft and the butter has
melted.

3. Drain the fish and mash lightly.

4. Add the fish, chopped onion, egg, One fourth cup breadcrumbs and salt and
pepper, mix very well.

5. With clean, dry hands, shape 2 spoonfuls of mixture into small cakes.

6. Coat all the fish cakes by dipping into breadcrumbs and pressing the
crumbs over the entire surface.

7. Put them on a tray and chill in the fridge for 30 minutes.

8. Heat the oil and fry the fish cakes until golden

Converted by MC_Buster.

Per serving: 1233 Calories (kcal); 59g Total Fat; (43% calories from fat);
66g Protein; 108g Carbohydrate; 329mg Cholesterol; 1487mg Sodium Food
Exchanges: 6 One half Grain(Starch); 6 One half Lean Meat; 1 One half Vegetable; 0 Fruit;
9 One half Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.