I made salmon cakes tonight, from scratch as opposed to my tried and reliable friend aka 'frozen store bought' and TBH they were a floppy disaster
They still got eaten by everyone but DS turned his nose up at them 1/2 way through cooking and said 'bleaugh! i'm not eating that' they were super soft and they crumbled and never formed in the fry pan.
I had mashed potato, tinned salmon, grated zucchini and then I had them just in breadcrumbs. I know I should have had an egg in it for binding but the spuds were too hot and I was worried about them cooking and going blah before frying IYKWIM?
I am not painting a pretty picture of our meal tonight am I?
So where did I go wrong? Were there particular spuds I should have used, how many eggs should I have added? And how long should I have refrigerated them prior to frying? And anything else that I have missed which made them such lovely slop concoctions...
Your help would be appreciated, not only by yours truly but also my suffering family tonight