Minted salmon & pea fish cakes

• leftover cooked potato500g g

  or mash from the chiller cabinet

• can pink or red salmon↗418g g

  drained

• frozen pea↗140g g

  defrosted

• handful mint↗

  leaves, roughly chopped

• tartar1 tbsp

  sauce

• plain flour tbsp

  for dusting

• light olive↗3 tbsp tbsp

  or vegetable oil

• lemon↗

  halves, to serve, optional

Step-by-step instructions

1. 1

   If you’re using leftover cooked potatoes, mash them until they are smooth. Flake the salmon into a bowl, removing any skin and large bones. Add the peas, mint, tartare sauce and mashed potato, and season to taste. Mix well, then, using floured hands, shape into 8 flat fishcakes. Dust with flour.

2. 2

   Heat the oil in a large frying pan over a medium heat. Fry the fishcakes in 2 batches for 3-4 mins each side, turning carefully with a fish slice or spatula, until golden and crisp. Serve with a squeeze of lemon and a green salad.