Fish cakes

Taken from "The Salmon Cookbook" by Tessa Hayward and in association with the Shetland Salmon Farmers’ Association.

Ingredients:

300g (10oz) cooked salmon, flaked
Herbs and seasoning, to taste
300g (10oz) cooked potato, mashed
1 egg
flour, fresh breadcrumbs

Mix together while fish and potato are still warm. Lightly beat the egg and stir into mixture. Season. Spread out on to a piece of silicone paper and chill for at least 2 hours.

Shape the mixture into fish cakes and dip them first in the flour, then into egg and finally into the breadcrumbs. Pan fry for 3 minutes each side until crisp.