Salmon Fish Cakes

Ingredients:

• 3 x medium sized potatoes
• 350g salmon (about 3 fillets)
• 2 tsp tomato ketchup
• 1 tsp English mustard
• zest and juice of 1 lemon
• 1 tbsp. chopped parsley
• 4 tbsp. plain flour
• 1 egg, beaten
• 150g breadcrumbs
• 5 tbsp.  oil      

Steps:

Boil the potatoes until tender. Strain until dry then mash it.

Meanwhile, fry the salmon fillet for 5-6 mins until just cooked. Cool for a few mins, then flake into small chunks.

To the mashed potatoes, add the tomato ketchup, English mustard, the zest and juice of the lemon, chopped parsley and salt and pepper to taste. Add in the salmon, taking care not to break it up too much. Shape into 4 large fish cakes.

Dip the cakes into the flour, then in the egg, and finally coat in breadcrumbs. Heat up oil in a pan over a medium heat and fry the fish cakes for 5 mins on each side until golden brown and crispy.

Enjoy!