Harissa Salmon Fishcakes

Full of flavour and remarkably easy to make. Swap the salmon for another fish fillet, if you prefer. Hands-on time 20min, plus cooling and chilling. Cooking time about 40min. Serves 4  600g floury potatoes, we used Maris Piper, peeled and cut into 4cm pieces

 25g coriander

 4 x 125g salmon fillets  2½tbsp harissa

 4tbsp mayonnaise YOU WILL ALSO NEED  1½tbsp olive oil

1 Put the potatoes into a large pan, cover with cold water and bring to the boil. Reduce heat and simmer for 10-13min, or until tender. Drain thoroughly and leave to steam dry for 5min.

2 Return potatoes to the pan and mash with plenty of seasoning, until smooth. Set aside to cool.

3 Once the mash is cool, in a food processor, whizz the coriander (leaves and stalks) until finely chopped. Remove the skin from the salmon and discard. Add 2 of the salmon fillets to the processor with 2tbsp harissa and some seasoning. Pulse until finely chopped. Scrape mixture into the mash pan.

4 Preheat oven to 200°C (180°C fan) mark 6 and line a baking tray with baking parchment. Chop the remaining salmon into 1cm pieces and stir into the salmon harissa pan. Shape into 8 patties and chill for 10min.

5 Heat the oil in a large non-stick frying pan over high heat and fry the fishcakes (in batches, if needed) for 2min per side, until browned. Transfer to the lined baking tray and cook in the oven for 10-12min, or until piping hot throughout.

6 Meanwhile, in a small bowl mix the mayonnaise, remaining ½tbsp harissa and some seasoning.

7 Serve the fishcakes with the harissa mayonnaise and a green salad, if you like. PER SERVING 552cals, 29g protein, 35g fat (5g saturates), 29g carbs (2g total sugars), 4g fibre