Sunday, 10 January 2016

Salmon and Parsnip Fishcakes

So I got some very cheap parsnips after Christmas from Waitrose and I have been looking for some funky ways to use them up before they go rotten. These combine my need for oily fish and using up the parsnips and actually, they made a nice change from potato fish cakes. You have to pack them quite tightly though as otherwise they fall apart.

Salmon and Parsnip Fishcakes (from Meatified)
(Serves 4)

454g parsnips, sliced
2 170g cans of wild salmon
1 tbsp chopped dill
2 tsp garlic powder
½ tsp salt

Put the parsnips into a saucepan and cover with water. Bring to a boil and cook for 10-15 mins until tender. Drain and then mash.

Flake the salmon into the pan with the mashed parsnips. Add the dill, garlic and salt, then mix to combine.

Preheat the oven 200C and line a baking tray with parchment paper.

If you have a 1/4 cup measuring cup then pack the salmon parsnip mixture into the cup and then place onto a baking tray. If you don't, just use your hands to make into small patties, squeezing quite firmly. bake them for 30 mins until they are lightly golden brow. Serve.

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