Lime Salmon Cakes
![salmon.jpg](https://assets-au-scc.kc-usercontent.com/330b87ea-148b-3ecf-9857-698f2086fe8d/1db5f8d9-d06f-46d6-8732-4dabb4109e5a/salmon.jpg?w=1280&h=900&fit=cover&q=80&fm=webp)
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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