Serves: 4


  • 1 can pink salmon or tuna, drained
  • 1 large potato, mashed
  • ¼ cup parsley, chopped
  • ½ small onion
  • 1 egg
  • Olive oil and flour
  • All gold light tomato sauce

Preparation method

Mix together one can (212g) drained pink salmon or tuna, one large mashed potato, ¼ cup (60ml) chopped parsley, ½ small onion, grated, and one egg, beaten. Season with salt and milled pepper. Shape into palm-sized cakes and place in the fridge for 20 minutes. Dust each cake with flour and fry in heated olive oil until golden on all sides.

Serving suggestion

Serve with lashings of ALL GOLD light tomato sauce and a sprinkle of fresh coriander.

Courtesy of ALL GOLD