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tinned red 4 200g, bones and skin removed
spring onions 2, finely sliced
egg 1, beaten
flour
breadcrumbs 4tbsp
oil for frying
mayonnaise 3tbsp mixed with ½ tbsp lemon juice
• mix the 1, salmon and spring onions with half the eggs. season. shape the mixture into 4 small cakes. dust with flour then dip into the remaining egg and then the breadcrumbs. rest for 5 minutes in the fridge. fry gently in oil for 3-4minutes each side until golden. serve with the lemon mayo and salad.
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