Categories: December

Ingredients

• 1kg floury potatoes
• 325g skinned and boned fresh salmon fillet
• 1 bunch spring onions, trimmed and chopped
• finely grated zest of 1 small lemon
• 100g mature Cheddar, coarsely grated
• oil, for greasing

Directions

1. Preheat the oven to 220˚C/fan 200˚C/gas 7. Peel and halve or quarter the potatoes, then place in a large pan of salted water. Bring to the boil and cook for 15-20 minutes, or until just tender. Drain well, tip into a bowl and, using a fork, roughly break up the potato into large chunks.

2. Cut the salmon into thin strips, then cut into small dice. Add to the potato along with the spring onions, lemon zest and half the cheese. Season to taste and stir together.

3. Grease a large baking sheet with a little oil (or use 2 small baking sheets). Spoon the mixture into 8 moulds on the baking sheet, roughly shaping them into fishcakes. Sprinkle with the remaining cheese and bake in the oven for 20 minutes, or until cooked through and turning golden on top.

4. Serve the fishcakes with lemon wedges and mayonnaise.

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