Whats for dinner? Salmon fishcakes

Ingredients

2 x 180g Salmon (drained, flake with a fork)

400g mashed potato

2 tbsp parsley, chopped

1 lemon, zested

flour for dusting

2 tbsp cooked garden peas, rinsed and drained

butter

Method

1. Mix the salmon, parsley, mash and lemon zest together and then add enough egg to bind the mixture together without making it too soft and gooey.


2. Shape into 8 "cakes" and chill in the fridge for 5 minutes.


3. Dust the fishcakes in flour and fry gently in a little oil until golden brown. Now throw in the peas with a large knob of butter and cook briefly.

I served with roast potatoes and mixed vegetables but would also be nice with a green salad in summer. A sweet Thai chili dipping sauce drizzled over the fishcakes are also really really good.