Salmon Fish Cakes

I make these tasty cakes from tinned salmon as a rule, but there is no reason not to use fresh fish, cooked until it just flakes. Either way these make a splendid supper dish or a light lunch with salad.

For 8 cakes assemble:

· 450g salmon
· 340g cold mashed potato
· 1tbs chopped parsley
· 30g melted butter
· 2 eggs
· dried breadcrumbs
· oil for frying

Mix the salmon with the potato, stir in the parsley and season well with salt and freshly ground black pepper. Stir in the melted butter and enough beaten egg to bind the mix together. Be careful not to add too much. The mix should still be firm enough to hold its shape, but soft enough to form easily into shapes.

Using floured hands, shape the mixture into eight flat cakes, each about 2.5cm thick. Brush these with beaten egg and roll them in the breadcrumbs to cover.

Heat the oil in a suitable skillet and fry the cakes, turning once, until they are evenly brown on both sides.

I like to serve these with tartar sauce and a crisp salad, but hollandaise, mornay or parsley sauce would work just as well.

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