Salmon & Herb Fishcakes

Serves 4

600g skinless salmon fillets

2 bay leaves

small bunch herbs ( Parsley and /or Dill), stalks and fronds separated

600g potatoes , peeled and chopped into even sized chunks

zest 1 lemon

4 tbsp mayonnaise

1 tsp mustard

4 tbsp capers , rinsed and dried

flour , for dusting your hands

1 egg , beaten

100g breadcrumbs

4 tbsp vegetable or sunflower oil

lemon wedges to serve

Poaching the Salmon in a little water with the bay leaves and the stalks from the herbs for  about 4-5 minutes. Turn off the heat and allow to cool for a few minutes then drain the liquid. Flake the salmon into large chunks and set aside.

Meanwhile, cook the potatoes in boiling salted water for about 10 mins, or until tender. Drain well, and then leave to cool in a colander for 2 mins. Mash the potatoes. Stir in lemon zest, mayonnaise, mustard, capers and some seasoning.

Pat away any liquid from the fish, and then carefully lift the pieces into the pan with the mash. With your hands, gently mix together until roughly combined; it should take just a few movements or the fish will break up.

Dust hands and work surface with flour.

Shape a handful of the mix into a patty-shaped cake, about 2.5cm thick.

Repeat to make 8 cakes.

Dip the cakes into the egg, then press into the breadcrumbs all over.

Heat half the oil in a frying pan until very hot.

Fry the fish cakes for 5 mins each side until golden.

Repeat with the rest, adding extra oil if neccessary

Serve with lemon wedges & Mayonnaise.

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