Salmon & Potato Fishcakes –

Ingredients

• 300g leftover cooked potato, roughly chopped if large
• 300g cooked salmon fillets, skin and bones removed
• 100g frozen peas
• 10 mint leaves
• 1 zest of lemon
• Salt and freshly ground black pepper
• 1 heaped tbsp plain flour
• 2 eggs, beaten
• 100g dried breadcrumbs
• 2 tbsp sunflower oil
• 10.5oz leftover cooked potato, roughly chopped if large
• 10.5oz cooked salmon fillets, skin and bones removed
• 3.5oz frozen peas
• 3.5oz dried breadcrumbs
• Step 3 Coat the fish cakes in flour, shake off any excess and then dip in the beaten egg. Roll each fishcake in the breadcrumbs until coated on all sides then transfer to a baking tray.
• Step 4 Place a large frying pan on a medium heat and add oil.
• Step 5 Carefully place 4 fishcakes into the pan and cook for 3 to 4 minutes on each side, or until crisp and golden, turning carefully with a fish slice. Repeat with remain ing fishcakes.