Ingredients
400g potato cut into chunks
300g salmon
zest ½ lemon plus wedges to serve
1 tbsp chopped parsley
1 cup plain flour
2 egg beaten
200g dried breadcrumb
6 tbsp sunflower oil
salad, to serve
Method
1.Place the potatoes in a pan of water, bring to the boil, cover and cook until tender. then mash. 2.Season the salmon and cook for 12-15 mins. Cool for a few mins, then break into large flakes
3.Put the flour, egg and breadcrumbs in 3 shallow dishes. Dip the fish cakes into the flour, dust off any excess, then dip in the egg, and finally coat in breadcrumbs.
4. Heat the oil in a large pan. Fry the fish cakes over a medium-low heat until deep golden and heated through. Serve with salad and lemon wedges.
