Fabulous Fish Cakes
October 11, 2010
Adapted from: Cooking Up a Storm, Dairy Farmers of Canada (Ontario)
1 can salmon or 2 cups leftover fish without bones
¼ green onions, chopped (optional)
1 tbsp plain yogurt or mayonnaise
1 tsp lemon juice
1 ½ cups corn flakes
1 tsp mustard
1 egg, beaten
1 tbsp butter or soft margarine
Mash salmon in a bowl. Add onions, mayonnaise/yogurt, lemon juice, 1 cup corn flakes, mustard, and egg. Mix well. Shape into 1 inch balls and flatten into cakes. Roll fish cakes in the remaining corn flakes. Heat butter in non-stick frying pan. Cook fish cakes until slightly brown.
Makes about 15 to 20 fish cakes.