Name: Salmon fishcakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 2 large floury potatoes (pontiac, sebago), peeled and chopped; 415 gram tin salmon (or use freshly cooked fish fillets); 2 teaspoon worcestershire sauce; 1 tablespoon tomato sauce; 1 tablespoon chopped gherkins; 2 teaspoon grated lemon zest; 2 tablespoon chopped fresh parsley; freshly ground black pepper; 2 tablespoon plain flour; 2 eggs, beaten; 1 cup breadcrumbs; 2 tablespoon vegetable oil; good-quality mayonnaise; steamed mixed vegetables and lemon wedges, to serve

Ingredients

2 large floury potatoes (pontiac, sebago), peeled and chopped

415 gram tin salmon (or use freshly cooked fish fillets)

2 teaspoon worcestershire sauce

1 tablespoon tomato sauce

1 tablespoon chopped gherkins

2 teaspoon grated lemon zest

2 tablespoon chopped fresh parsley

freshly ground black pepper

2 tablespoon plain flour

2 eggs, beaten

1 cup breadcrumbs

2 tablespoon vegetable oil

good-quality mayonnaise

steamed mixed vegetables and lemon wedges, to serve

Method

1.Cook potatoes in boiling salted water for 10 minutes, then drain and mash. Set aside to cool.

2.Drain salmon and break into chunks in bowl. Mix salmon, potato, Worcestershire and tomato sauce, gherkins, lemon zest, parsley, and plenty of salt and pepper. Shape mix into 12 patties and refrigerate on tray lined with baking paper for 30 minutes.

3.Meanwhile, prepare 3 bowls for coating fishcakes-for flour, beaten egg and breadcrumbs. Dip each patty into flour, then egg, and finally breadcrumbs, pressing lightly until coated.

4.Heat oil in pan. Cook patties in two lots: fry on one side for 3 to 5 minutes until golden, then turn and lightly cook other side (about 2 minutes).

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