Salmon fishcakes

Serves 4 Total time: 1 hour and 30mins

INGREDIENTS Sea salt, freshly ground black pepper, 50g fresh or frozen peas, 600g potatoes, ½ a bunch of fresh chives, 2 x 180g tins of quality salmon, 1 lemon, 1 tablespoon plain flour, plus extra for dusting, 1 large free-range egg, olive oil

METHOD Half-fill a large saucepan with cold water and add a tiny pinch of salt. Bring to the boil. Peel the potatoes, then chop into 1cm chunks. Once the water is boiling, carefully add the potatoes, bring back to the boil, then turn the heat down to medium and simmer gently for about 10 minutes, or until cooked through, adding the peas for the last two minutes. Finely chop the chives and add them to a mixing bowl. Drain the salmon and add to the bowl, using a fork to flake it into small chunks. Drain the potatoes and peas once cooked and leave to cool. Finely grate the lemon zest, then add it to the bowl, along with the flour. Crack in the egg and season with a tiny pinch of pepper. Mash peas and potatoes and add to the bowl, then mix together until really well combined. Sprinkle a little flour over a clean work surface and onto a large plate. Divide the mixture into eight and use your hands to pat and shape each ball into a fishcake, roughly 2cm thick. Place them on to the floured plate, dusting your hands and the top of each fish cake lightly with flour as you go. Place a large frying pan on a medium heat and add one tablespoon of olive oil. Carefully place the fishcakes into the pan and cook for three to four minutes on each side, or until crisp and golden, turning carefully with a fish slice. Cut the zested lemon into wedges. Serve the fishcakes with some seasonal green vegies or a fresh green salad and lemon wedges for squeezing over.