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.