Salmon fish cakes

SERVES 4

Ingredients:

2lb (900g) baking potatoes, peeled and cut into chunks

1 tbsp butter

2lb (900g) skinless boneless salmon

handful of curly parsley, finely chopped

flour for dusting

vegetable oil for frying

sea salt and freshly ground black pepper

To serve:

tartar sauce

lemon wedges

Method:

1 First, cook the mashed potatoes. Boil the potatoes in a saucepan of salted water for about 15 minutes or until soft, then drain well and mash. Add the butter, and mash again until smooth. Set aside and keep warm.

2 Put the salmon in a large frying pan and cover with water. Simmer for 5–8 minutes until the fish turns opaque. Remove and cool on a plate for 2–3 minutes. Using your fingers, flake the fish into pieces.

3 Gently mix the fish with the mashed potatoes. Stir in the parsley, and season well with salt and pepper. Form the mixture into 8 equal balls, then flatten them lightly into patties. Dust the fish cakes with a little flour.

4 Over medium heat, warm just enough oil to cover the bottom of a nonstick frying pan. Working in batches, cook the fish cakes for about 10 minutes, turning once, until golden. Serve hot with tartar sauce and lemon wedges.

Salmon fish cakes