20 Feb, 2018
Lime & Salmon Cakes
* 1 Lime
* 415g canned pink salmon, drained
* 1 egg
* 3 slices wholemeal bread, finely grated
Into a large bowl, grate the lime zest, then juice the lime.
Add remaining ingredients and season with cracked pepper.
Mix well before shaping into 8 thick cakes.
Cook in a non-stick frying pan, 4 minutes each side, or until golden.
DID YOU KNOW: Fresh bread is easier to grate when frozen? However, it’s best to make this when you have end slices remaining from a loaf of bread or lots of crusts leftover.
ENJOY! LOVE YOUR LEFTOVERS!