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Salmon and Bean Fish Cakes

Recipe from: January 2010
fish cakes

Ingredients 8
Servings 6
Time 20 minutes


  • 425gr tinned salmon
  • 100gr dry Jungle oats
  • 1 tin of beans - I used a 4 bean mix - drain well
  • lots of parsley
  • 1 small onion grated
  • salt/pepper
  • zest of a lemon
  • 2 eggs


20 minutes
Mix everything together in your blender and fry in shallow oil until crispy and golden brown. Drain and serve with a fresh tomato salad and a boiled potato.

These fish cakes were delicious, crispy on the outside and so soft and mushy on the inside.

To read the My Easy Cooking blog click here.

Read more on: fish/seafood  |  deep-fry

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