Salmon Cakes

Salmon cakes are a great way to turn leftover salmon or a small fillet into a quick, crisp supper – golden brown outside, soft inside.

1. Steam or cook the salmon fillet, then break it into larger flakes with a fork, picking out any bones.

2. Cook the potatoes tender, drain them, and mash them creamy.

3. In a bowl mix the salmon, the potato, the grated onion, the finely chopped parsley and the egg.

4. Salt and pepper it, shape it into cakes, then roll them in breadcrumbs.

5. In hot oil, over a medium heat, fry both sides golden brown and crisp, in 3-4 minutes per side.

Tip: Before shaping, put the mixture in the fridge for 20 minutes – this way the cakes hold together more easily and do not fall apart while frying.