Salmon Fish Cakes
1 lb 2 oz leftover cooked potatoes, mashed
14 oz tinned red salmon, drained
5 oz frozen peas, defrosted
1 tbsp tartar sauce
Handful mint leaves, roughly chopped
3 tbsp plain flour
3 tbsp olive oil
Salt and pepper
Put the salmon in a bowl and flake it, make sure to remove any skin or bones. Mix in the tartar sauce, potatoes, peas and mint and season well with salt and pepper.
Flour your hands and shape the mixture into 8 flat fish cakes. Sprinkle with extra flour.
In a large skillet, heat the olive oil and fry the fish cakes for about 3 – 4 minutes each side, carefully turning them over. The cakes should be nice and crisp and golden brown.
Garnish with the lemon halves and serve with crispy potato wedges and a nice tossed salad.