INGREDIENTS

2 Tins red salmon – approx 310gms fish or use fresh if you prefer.

400gms King Edward or Desiree potatoes (already peeled)

½  bunch chives – chopped

2 tablespoons chopped parsley

1 heaped tablespoon chopped dill

4-5 anchovy fillets – crushed with the back of a spoon

⅓ teasp cayenne pepper

½ lemon – zest and juice

Salt and Black pepper to season

Flour for shaping.

3 large eggs

60gm fresh breadcrumbs

50gms panko breadcrumbs

Groundnut oil for frying.

METHOD

 Peel and cut the potatoes into chunks (about the size of a walnut)

 Boil for about 15 minutes, drain and leave to dry in the steam for 15 minutes.

 Push through a ricer or mash finely and leave to cool.

 (If using fresh salmon cook at this stage, leave to cool and then flake)

 Mix the fish in a large bowl with the herbs, cayenne, lemon zest and juice and seasoning.

 Mix in the cold mashed potato and add one of the eggs, mix well together to bind.

 Tip the mixture out on to a floured surface and shape into a sausage about 10 inches long.

 Cut 8 equal portions for larger cakes or 10 for smaller and shape into burger shaped rounds.

 Roll in flour, shake off the excess.

 Refrigerate for 30 minutes.

 Break the remaining 2 eggs and whisk lightly. Mix the breadcrumbs together in a bowl.

 Dip the cakes into the egg and then cover with the breadcrumbs patting firmly.

 Heat some groundnut or Sunflower oil in a pan and fry the fishcakes until golden on both sides, about 10- 15 minutes.

 Serve hot with parsley sprigs and wedges of lemon.

 N.B.      To freeze wrap each cake individually after the crumb stage and    then place flat in the freezer.

Why not make a double batch, they will keep for at least 6 months!