Serves 4
Preparation Time 15 minutes
Cooking Time 15 minutes

• 104g sachet instant mashed potatoes
• 400ml boiling water
• 440g can pink salmon, skin and bones removed
• finely grated zest of 1 large lemon
• 30ml chopped parley
• 2 eggs
• 100ml flour
• 150ml dried breadcrumbs
• sunflower oil for frying
• potato wedges and green salad, to serve
• lemon wedges, to serve

1 Add the boiling water to the potato. Stir, ensuring no dry powder remains. It should be crumbly, not creamy.
2 Stir the fish and zest into the potato. Add salt and pepper to taste. Cool slightly, then stir in the parsley and one egg.
3 Form the mixture into cakes and coat with flour. Beat the remaining egg and brush over the cakes. Coat with breadcrumbs then shallow fry in medium-hot oil. Turn the cakes and fry until golden. Drain on absorbent paper. Serve with potato wedges, salad, and lemon wedges.

Text and image: Ideas magazine