Ingredients (serves 9)

• 700g Potato, chopped into cubes
• 350g Salmon, cut into smaller fillets
• 3 Spring onions, finely chopped
• 1 tbsp Lemon juice
• 1 tsp pepper
• 1/2 tbsp Chilli flakes (change to suit your taste)
• 3 eggs
• Plain flour
• Breadcrumbs (enough to coat)

Method

1. Put the cubed potato in a large pan and cover with boiling water. Bring to the boil and cook for around 15minutes until soft then drain when cooked.
2. Preheat the grill to medium-high. Coat the salmon with olive oil then place skin side up in the grill and cook for 3 minutes.
3. Turn and return to the grill for a further 6 minutes.
4. On a plate, remove the skin from the salmon and flake up using a fork.
5. Mash the potato well then add the flaked salmon, spring onion, lemon juice, chilli flakes and pepper. Mix well to combine.
6. Roll the mixture into balls and press down gently to cream the fish cakes. (i made 9, but you can make them smaller if you would prefer)
7. In separate bowls, add flour, whisked egg and breadcrumbs. Coat each fish cake in the flour followed by the egg then the breadcrumbs. Repeat until they are all coated.
8. Heat some oil in a pan then cook the fishcakes in batches for around 3 minutes each side or until golden brown.
9. Remove from the pan and serve immediately or place on a plate and allow to cool before freezing.
10. If cooking from frozen, preheat the oven to 200c fan then place the fish cakes on a baking tray and cook for 15 minutes or until heated through.
11. Enjoy with a salad.