Salmon Fish Cakes

I have used salmon here as my fish of choice, but feel free to play around with different fish options.

Ingredients

250g potatoes

100g skinless salmon fillet

Sea salt and black pepper to season

1 tablespoon plain flour (plus extra for dusting)

1 egg

A small bunch of parsley

Zest of 1 lemon

Method

• Peel the potatoes and chop them into large bite-sized pieces. Place them into a saucepan of cold salted water and place on a hot hob. Bring them to the boil.

• In the meantime season the salmon fillet and place it into a tinfoil parcel sealing it fully all around. Once the potatoes are boiling, turn down the heat to a simmer, add the tinfoil parcel to the pot and cover with a lid. Cook for a further 8 minutes – the fish will steam cook in the parcel and the potatoes will continue to cook through.

• Remove the parcel and carefully drain the potatoes and allow them to steam dry and cool in a colander.

• Once the potatoes have cooled, mash them in the saucepan and then transfer them to a large mixing bowl. Break in the fish and sprinkle in the tablespoon of flour. Add the egg, chopped parsley and the lemon zest. Mix this thoroughly with a wooden spoon until fully combined.

• Flour your hands, divide the mix into four balls and then form them into fishcakes. Place on a lightly flour-dusted plate and place in the fridge to firm up for an hour; this will stop them breaking up later when grilling.

• Grill the fishcakes under a medium/high grill for 3–4 minutes each side to colour them and heat through. Serve with a wedge of lemon and a simply dressed salad.