500g leftover cooked potatoes or mash from the chiller cabinet
418g can pink or red wild salmon , drained
140g frozen peas , defrosted
handful mint leaves, roughly chopped
1 tbsp tartar sauce
about 3 tbsp plain flour , for dusting
3 tbsp light olives oil
lemon halves, to serve, optional
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.
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.