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Ingredients
  • 1 410 g tin of pink salmon
  • 1 stick of celery finely diced
  • 1 large potato cooked and mashed
  • 1 medium carrot grated
  • 2 eggs
  • Salt,  pepper,  parsley,  dried onion flakes and garlic granules to taste
  • ½ cup of dried seasoned bread crumbs
  • Juice of 1 lemon
  • ¾ cup of milk
  • 1 cup of plain flour
  • 1 ½ cups of dried seasoned bread crumbs
  • Olive oil for cooking
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