The best salmon fish cakes

• floury potatoes↗450g g

  cut into chunks

• salmon↗350g g

  (about 3 fillets)

• tomato ketchup↗2 tsp tsp
• English mustard↗1 tsp tsp
• zest ½ lemon↗

  plus wedges to serve

• chopped parsley tbsp

  heaped

• chopped dill tbsp

  heaped

• plain flour↗3 tbsp tbsp
• egg↗1

  beaten

• dried breadcrumb↗100g g
• sunflower oil↗4 tbsp tbsp
• salad

  to serve

Step-by-step instructions

1. 1

   Heat the grill.

2. 2

   Place 450g floury potatoes, cut into chunks, in a pan of water, bring to the boil, cover and cook for 12-15 mins until tender. Drain and leave to steam-dry, then mash.

3. 3

   Meanwhile, season 350g salmon fillet and grill for 5-6 mins until just cooked. Cool for a few mins, then break into large flakes.

4. 4

   Mix the potato, 2 tsp tomato ketchup, 1 tsp English mustard, the zest of ½ lemon, 1 heaped tbsp chopped parsley, 1 heaped tbsp chopped dill and some seasoning. Lightly mix in the salmon, taking care not to break it up too much.

5. 5

   Shape into 4 large fish cakes.

6. 6

   Put 3 tbsp plain flour, 1 beaten egg and 100g dried breadcrumbs in 3 shallow dishes. Dip the cakes into the flour, dust off any excess, then dip in the egg, and finally coat in breadcrumbs.

7. 7

   Heat 4 tbsp sunflower oil in a large pan. Fry the cakes over a medium-low heat for 3-4 mins each side until deep golden and heated through.

8. 8

   Serve with salad and lemon wedges.