Salmon Fishcakes

Method

1Firstly, have all your ingredients ready, drain off the cans of salmon, potato and peas.

2In a bowl, mash up the potatoes, then add the peas and mash again, to this add the canned salmon and fork apart - it’s nice to still have the salmon in flakes.

3Crack in the egg, add the chives, a squeeze of lemon and salt and pepper and mix well. If your mixture is loose at all add a little of the flour to bind.

4Separate the fish mix into 4 and using both hands pat and shape the mixture into fishcake shapes, don’t make them too thick. Once shaped dust them with flour on either side.

5Warm the oil in a large frying pan and gently lay the fishcakes into the pan. Cook on one side for 2 minutes on medium heat and carefully turn them over with a wide spatula and give them another 2 minutes.

6They should be golden brown on either side, keep turning if necessary until golden and cooked through.

7Enjoy immediately with a lovely mixed salad.