Sesame Salmon Fish Cakes

Eat two, freeze two for later!

INGREDIENTS (Serves 4) ◆ 213g can red salmon, drained ◆ 15g butter ◆ 4 spring onions, finely chopped ◆ 1tsp chopped fresh chilli (optional) ◆ 400g cold mashed potato ◆ 80g sweetcorn, thawed if frozen ◆ 1tbsp chopped fresh coriander or

parsley ◆ Salt and freshly ground black

pepper ◆ Plain flour, for dusting ◆ 1 egg, beaten with 2tbsp cold

water ◆ 80g dried breadcrumbs ◆ 2tbsp sesame seeds ◆ Vegetable oil, for frying ◆ Lemon wedges, sweet chilli sauce

and coriander, to serve

1 Tip the drained salmon onto a plate. Remove the skin and bones (if wished) and break the fish into chunks.

2 Melt the butter in a frying pan and gently fry the spring onions and chilli (if using) for 4-5min. Cool, then mix with the potato, sweetcorn, salmon, herbs and seasoning. with Form flour. into 4 fish cakes and coat lightly

3Dip the fish cakes in the egg and coat them in breadcrumbs and sesame seeds. Chill until ready to cook. If freezing, pack in a freezer bag or box and freeze for up to 2 months. Thaw before cooking.

4Heat the vegetable oil in a large frying pan and shallow fry the fish cakes for 4-5min per side, until golden brown. Drain on kitchen paper. Ser ve with lemon, sweet chilli sauce and coriander or parsley.