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Lime Salmon Cakes

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Tasty Lime Salmon cake that are easy to make

Serves 2

  • 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!

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