Pete’s Salmon Fishcakes

Pete’s Salmon Fishcakes

Serves 4

400g potatoes/ 2 large potatoes 
140g fresh salmon/ 2 salmon fillets 
1 handful of parsley
1 lemon 

Peel and cut the potatoes and boil them in salted water in a large saucepan, after 10mins put a bamboo steamer or a colander, on top of the saucepan, with the salmon in it, seasoned with salt & pepper, if using a colander cover with cooking foil to allow the salmon to steam. Cook for a further 10 mins.

When the potatoes and the salmon are cooked then remove the salmon, flake it and remove the skin, and place in a grass dish, drain the potatoes and then return to the pan, mash and allow to cool.

Add the potatoes, lemon rind & juice, parsley and salt & pepper, scup up in your hand a portion of the mix and form into a fishcake, adjusting them to a size that suits you.

Place into a fridge to allow them to stiffen.

Spray a frying pan with Fry Light and cook until browned, turn over and repeat.