Salmon Fishcakes

Cook the potatoes & peas

• Half-fill a large saucepan with cold water and add a tiny pinch of salt. Place on a high heat and bring to the boil.
• Meanwhile, peel the potatoes with a Y-shaped peeler, then chop them into 1cm chunks on a chopping board.
• Once the water is boiling, carefully add the potatoes, bring back to the boil, then turn the heat down to medium and simmer gently for around 10 minutes, or until cooked through, adding the peas for the last 2 minutes. Meanwhile...you can go onto the make the fishcake mixture method.
• Drain the potatoes and peas into a colander over the sink and leave to cool completely.

Make the fishcake mixture

• While the potatoes cook, finely chop the chives and put them into a mixing bowl.
• Drain the tinned salmon over the sink into a sieve. Add the salmon to the bowl, using a fork to flake it into small chunks.
• Use a grater to finely grate the lemon zest, then add it to the bowl along with the plain flour.
• Crack in the egg and season with a tiny pinch of black pepper.
• Once cool, tip the potatoes and peas back into the pan and mash really well with a potato masher.
• Add the mash to the bowl and mix everything together until really well combined.

Shape & cook the fishcakes

• Sprinkle a little flour over a clean work surface and onto a large plate.
• Divide the mixture into 2 fishcakes per person, and use your hands to pat and shape each ball into a fishcake, roughly 2cm thick. Place them onto the floured plate, dusting your hands and the top of each fish cake lightly with flour as you go.
• Place a large frying pan on a medium heat and add 1 tablespoon of olive oil.
• Carefully place the fishcakes into the pan and cook for 3 to 4 minutes on each side, or until crisp and golden, turning carefully with a fish slice.

Serve

• Cut the zested lemon into wedges.
• Serve the fishcakes with seasonal green veg or a fresh green salad, with the lemon wedges for squeezing over.