Salmon Fish Cakes

Ingredients

• 750g potatoes, cut into large chunks
• 213g tin wild red salmon, drained
• 2 tbsp chopped parsley (or 1 tsp dried parsley)
• 1 medium egg, beaten
• 1 tbsp flour

Method

1. Boil the potatoes for 10-12 minutes or until tender, drain and return to the pan.  Mash well.
2. Stir in the salmon and parsley, season well and add enough of the egg to bind the mixture.  Divide into 12 and press into rounds. 
3. Dust in flour and shallow fry in 2 batches for 2 minutes on each side until golden.
4. Serve with seasonal vegetables.

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