Salmon Fishcake with Parsley

Potato, diced in small cubes : 450gm

Salmon fillets : 350gm

Parsley : 1 bunch

Egg(beaten) : 1

Black pepper powder : 2 tsp

Lemon juice : 2 tsp

Onion : 1 medium sized

Olive oil/refined oil : 4 tsp

Flour : 4 tsp.

Salt:As per taste

Boil potatoes and fish fillets. Drain the excess water and mix them into a fine mash.

Add chopped onions, pepper powder, salt, 2 tsp flour and lime juice to a mash and mix it well.

Now shape the mixture into balls, flatten it and refrigerate for half an hour.

Dip the balls in beaten egg and roll it in bread crumb, then shallow fry in olive oil or refined oil. Serve with mayonnaise or mustard sauce.

(Courtesy: Baishali Ghosh)