Salmon Fishcakes

Ingredients:

• 350g of peeled sliced potatoes
• 1 x 200g tin of salmon
• handful of fresh parsley (washed and finely chopped) or 2 teasp dried
• breadcrumbs (made by liquidising some stale bread – useful to keep some in the freezer)
• a little flour
• 1 egg beaten
• little oil for frying

Method:

1. Cook potatoes (do not add salt) until soft.  Drain and shake them dry over a low heat.  Mash them well.
2. Break up salmon – discarding any bones but reserving the liquid
3. Add fish to the potatoes plus as much of the reserved liquid as necessary to make a dryish mix.
4. Mix in the parsley.  Taste and add salt and pepper to your liking.
5. Using your hands, make the mixture into 8 fishcakes – leave for about ½ hour in the fridge.
6. Carefully, coat the fishcakes first in flour, then dip them in the beaten egg and finally in the breadcrumbs.
7. Heat oil in a pan and fry the fishcakes until they are golden brown on both sides and heated through.

Serve with a medley of red peppers, red onions and tomatoes (see web page) and a mix of frozen peas and tinned sweetcorn heated together – this can be done in the microwave.