Salmon fishcakes with sweetcorn salsa

Catherine says: “Make these slightly larger and you’ll be able to make them up as a burger” MAKES ABOUT 12 MEDIUM-SIZED FISHCAKES

INGREDIENTS

300g salmon, poached and flaked

3 spring onions, sliced 300g mashed potato 1 tbsp chives 1 lemon, zest only 2 large eggs, beaten 4 tbsps polenta (cornmeal) Salt & freshly ground pepper to taste

For the salsa

100g sweetcorn

8 cherry tomatoes, sliced in half

Lemon slices, to serve

METHOD

To make the fishcakes, add the flaked cooked salmon, spring onions, mashed potato, chives and lemon zest into a bowl. Mix well and season with salt and freshly ground black pepper. Divide the mix into 12 portions and shape each one into a fishcake about 4 to 5cm across.

Place the fishcakes on a plate, cover and chill for about ½ an hour in the fridge until firm. Pour the beaten egg into a shallow dish and spread the polenta out on a plate. Dip the chilled fish cakes into the egg and then roll into the polenta.

Heat a little oil in a large frying pan on a medium heat and add the fishcakes in batches. Brown on both sides until golden. Drain on kitchen paper and keep warm. To make the salsa, combine the sweetcorn and tomato halves. Season with salt and freshly ground black pepper, mixing well.

Serve the warm fish cakes with the salsa, lemon slices and roasted carrots and parsnip chips.