Salmon and Spring Onion Fishcakes

Method

Make it happen

1. 01

   Boil potatoes for 12–15 minutes until tender; drain and mash.

2. 02

   Poach salmon in simmering water for 6–8 minutes until opaque and flaky, then cool enough to handle.

3. 03

   Mix flaked salmon with mash, spring onions and dill; shape into eight small cakes, dust with flour and brush with beaten egg.

4. 04

   Pan-fry in oil for 3–4 minutes per side until golden and piping hot.