1 tin salmon (drained and boned)1 egg
2 medium potatoes
1 small onion (diced)
1 tin pineapple rings
breadcrumbs
salt and pepper
sprinkle of lemon juice
Cook potatoes and mash together.
Flake salmon and add egg, lemon juice, potatoes, salt, pepper and onion. Mix together.
Roll patties in a ball, then gently roll onto breadcrumbs. Flatten them down a little and place on plate. Place in fridge until required. Leave in fridge as long as you can, they are easier to cook when firmer.
Heat oil in pan, cook patties on high, gently turn over.
Cook pineapple rings in pan, turn over when lightly browned.
If more patties are required, add another tin salmon and 1 medium onion.
Serve with vegetables.
