SALMON FISHCAKES

Serves 4-6

400g (14oz) salmon fillet 300ml (½pt) milk 900g (2lb) leftover mashed potatoes 1 bunch spring onions, trimmed and thinly sliced 1 tbsp chopped fresh flat-leaf parsley Sea salt and freshly ground black pepper 4 tbsp plain flour 2 eggs, beaten 150g (5oz) fresh white or panko breadcrumbs 4 tbsp sunflower oil Lightly dressed mixed salad, to serve Mayonnaise and lemon wedges, to serve 1 Place the salmon fillet in a large pan. Pour over the milk, cover and bring to the boil. Remove from the heat and leave the fish for 5 minutes to finish cooking in the hot milk. 2 Put the mashed potatoes in a bowl and beat in the spring onions and parsley. Transfer the cooked salmon to a plate with a fish slice. Break up the flesh into rough flakes, discarding any skin and bones. Gently fold the fish flakes into the mashed potato mixture and season to taste. Using a small ice cream scoop, shape the salmon and potato mixture into 18 even-sized balls, then, using slightly wet hands, shape these into patties. 3 Place the flour on a plate and season generously. Put the beaten eggs into a shallow dish and place the breadcrumbs in a separate dish. Dust the salmon fishcakes in the seasoned flour, carefully dip them in beaten egg and then coat in the breadcrumbs. 4 Heat the oil in a large, heavy-based frying pan over a medium heat. Shallow fry the fishcakes in batches for 4-5 minutes on each side, until they’re crisp and golden. Drain well on kitchen paper. Pack into a heatproof lunchbox with some mixed salad, a lemon wedge, and a small sealed pot of mayonnaise.