Salmon fishcakes

Ingredients:

Can of boneless pink salmon

250g potatoes

Handful fresh parsley

15g butter

1 medium egg

2 tbsp flour

Breadcrumbs

Salt and pepper to season

Method:

1. Peel, cut and boil potatoes for 15 minutes until tender.

2. Take salmon out of can and place in bowl. Please try and buy boneless.

3. Finely chop parsley and add to salmon. Beat egg in jug.

4. Mash potato with butter and add to salmon with a tbsp egg. Season with S&P.

5. Add flour to one plate and breadcrumbs to the another.

6. Shape four fishcakes into 2cm thick rounds.

7. Coat in flour, egg then breadcrumbs. Repeat with other 3 fishcakes.

8. Cook on a baking tray for 20 minutes, at 180c, turning over half-way through cooking.