makes 2 fish cakes to be served as a main
makes 4 fish cakes to be served as starter
450g potatoes peeled and cut into chunks
350g hot smoked salmon broken into small pieces
1 tbsp chopped fresh parsley
1 tbsp chopped fresh chive
1 tsp salt
3 tbsp plain flour
2 egg beaten
2 tbsp milk
100g panko breadcrumb
Deep fryer with oil heated at 180˚c or a medium pan with sunflower oil, enough to cover the fish cake.
Green salad and lemon wedges to serve

Boil the potatoes in water until they’re super soft. Drain them and let them steam dry for 15 minutes. Then, mash them up.

In a bowl, mix together the mashed potatoes, parsley, chives, and salt. Now, add the salmon to the bowl and gently break it up with your clean hands. Mix everything together well until it’s nicely combined.

Shape the mixture into two large fish cakes. Make sure they’re about at least an inch higher. Thicker fish cakes are softer on the inside, so keep that in mind.

Next coat the fish cakes in flour, shake off any excess, and then beat together eggs and milk. Dip the fish cakes into the egg/milk mixture and finally coat them with breadcrumbs.

Heat up a deep fryer to 180°C or a pan of sunflower oil on high heat. Carefully deep fry the fish cakes for about 3-4 minutes until they’re golden brown. Then transfer the fish cakes to a preheated oven at 170°C and bake for 15 minutes.

Serve the fish cakes hot with a fresh salad and a wedge of lemon on the side. Enjoy!