Salmon and potato fishcakes with peas

Thrifty fishcakes made from a couple of tins of salmon and some mash. Make a double batch: they freeze brilliantly for a lazy night.

Ingredients

• 600 g Potatoes, floury, peeled and chunked
• 15 g Butter
• 400 g Tinned salmon, two tins, drained, skin and large bones removed
• 3 Spring onions, finely sliced
• 10 g Fresh parsley, chopped
• 1 Lemons, zest, then wedges to serve
• 3 g Salt
• 1 g Black pepper
• 40 g Plain flour
• 1 Eggs, beaten
• 80 g Panko breadcrumbs
• 40 ml Vegetable oil, for frying
• 300 g Frozen peas

Method

1. Boil the potatoes in salted water until tender, then drain well and let them steam dry in the colander.
2. Mash the potatoes with the butter, salt and pepper. Spread out in the bowl to cool a little so the cakes hold their shape.
3. Flake in the salmon and add the spring onions, parsley and lemon zest. Fold together gently so the fish stays in flakes, then shape into 8 cakes. Chill them if you have time.
4. Dust each cake in flour, dip in the egg, then press into the panko all over.
5. Heat the oil in a large frying pan over a medium heat and fry the fishcakes in batches for about 4 minutes a side, until crisp and hot all the way through.
6. Meanwhile boil the peas for 3 minutes. Serve the fishcakes with the peas and lemon wedges.