Basic Crispy Salmon Fish Cakes

Name: Basic Crispy Salmon Fish Cakes
Ingredients: 400 grams / 14 ounces potatoes, peeled and diced (about 4 smallish potatoes); 70 grams / 2.5 ounces frozen peas; a generous knob of butter (about a tablespoon); 250 grams / 9 ounces salmon (I used 3 portioned fillets); zest of 1 lemon; 1 teaspoon mustard; a handful of fresh parsley, finely chopped; a handful of cheese (I used a sharp cheddar but any strong cheese works e.g. parmesan); large pinch chili flakes (optional); 2 tablespoons mayonnaise; salt and pepper; about 3 tablespoons flour; 1 egg, whisked; 4 to 5 tablespoons breadcrumbs (I used Japanese panko, but any work)

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Need ideas for a healthy afternoon snack? Why not try these crispy salmon fish cakes, provided by HIF food guru Helen Schofield from Scrummy Lane. This recipe c

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Ingredients

400 grams / 14 ounces potatoes, peeled and diced (about 4 smallish potatoes)
70 grams / 2.5 ounces frozen peas
a generous knob of butter (about a tablespoon)
250 grams / 9 ounces salmon (I used 3 portioned fillets)
zest of 1 lemon
1 teaspoon mustard
a handful of fresh parsley, finely chopped
a handful of cheese (I used a sharp cheddar but any strong cheese works e.g. parmesan)
large pinch chili flakes (optional)
2 tablespoons mayonnaise
salt and pepper
about 3 tablespoons flour
1 egg, whisked
4 to 5 tablespoons breadcrumbs (I used Japanese panko, but any work)