200g mashed potatoes (use leftovers or buy ready made)

200g tinned, red wild salmon , bones and skin removed

2 spring onions , finely sliced

1 egg , beaten

flour

4 tbsp breadcrumbs

olive oil , for frying 

3 tbsp mayonnaise mixed with ½ tbsp lemon juice

 

Preparation

Mix the mash, salmon and spring onion with half the egg. Season.

Shape the mixture into 4 small cakes. Dust with flour then dip into the remaining egg and then the breadcrumbs.

Rest for 5 minutes in the fridge.

Fry gently in oil for 3-4 minutes each side until golden.

Serve with the lemon mayo and salad.

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