- 325g peeled Maris Piper potatoes (or King Edward)
- 25g butter
- 400g cooked salmon
- 2 tbsp chopped curly parsley
- 2 large free-range eggs, beaten
- 150g pack Asda Dried Breadcrumbs
- 3 tbsp sunflower oil
- 6 tbsp oil
Peel and boil the potatoes until tender. Drain, return to the pan and stand over a low heat to dry off excess moisture. Remove from the heat, then mash with the butter.
Skin and flake the cooked salmon, discarding the bones. Mix with the potato and parsley and season. Add a quarter of the eggs to the mixture. Leave until cold, then cover and refrigerate the rest of the egg.
Shape the mixture into 8 cakes. Put the remaining egg in one bowl and the breadcrumbs into another. Dip the fish cakes in one at a time into the egg and then the breadcrumbs.
Heat 3 tbsp oil in a non-stick frying pan and cook four fish cakes for 2 minutes on each side or until golden and hot all the way through. Keep warm while you cook the rest of the cakes in another 3 tbsp oil. Serve with salad leaves.