Great for picnics and lunch boxes
- 4 hard-boiled eggs peeled
- 1 egg
- 1 200g can of salmon
- 2 potatoes, cooked and mashed
- 1 tablespoon finely chopped chives
- 1 tablespoon finely chopped parsley
- pinch cayenne pepper
- 1 cup dried breadcrumbs
- oil for deep frying
Mix mashed potatoes, flaked salmon, chives, and parsley in a bowl. Divide into four portions and mould around each hard-boiled egg, completely covering egg.
Mix lightly beaten egg with pepper in a bowl. Dip each hard-boiled egg in mixture then coat with breadcrumbs. Place on plate, cover with plastic and refrigerate for 15 minutes.
Heat oil in deep pan and cook eggs till golden brown (7 to 10 minutes). Drain on absorbent paper.
