Crispy salmon fishcakes - FAB

Ingredients

• 450g (1lb) potatoes, peeled and cubed
• 200g (7oz) can pink or red salmon in brine, drained
• 4 spring onions, finely chopped
• 2 tbsp chopped fresh flat-leaf parsley
• 4 tbsp soured cream
• 1/2 lemon - grated rind of
• 1 tbsp plain flour
• 1 tsp ground paprika
• 1 egg, beaten
• 50g (2oz) fresh white breadcrumbs
• 2 tbsp sunflower oil
• salt and freshly ground black pepper
• leafy green salad and sweet chilli sauce, to serve (see introduction)