Wild Alaska salmon breakfast fish cakes
Ingredients
- 2 cans John West wild Alaska red salmon
- 500 g potatoes, peeled and cut into chunks
- 2 tbsp. chopped fresh parsley or chives
- 25 g butter
- 1 tbsp. olive oil
- 1 pinches salt and freshly ground black pepper
- 4 eggs
- 2 tsp. vinegar
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