Salmon Fish Cakes

[Fish and Shellfish]

450g/1lb cooked salmon, flaked

340g/12oz mashed potatoes

salt and freshly ground black pepper

30g/1oz butter, melted

1 tablespoon chopped fresh parsley

2 eggs, beaten

dried white breadcrumbs

6 tablespoons oil, for frying

290ml/½ pint parsley sauce

TO SERVE

lemon wedges

1. Mix the salmon and potato together. Season well with salt and pepper.

2. Add the melted butter, parsley and enough beaten egg to bind the mixture until soft but not sloppy. Allow to cool.

3. Flour your hands and shape the mixture into 8 flat cakes 2.5/1in thick. Brush with beaten egg and coat with breadcrumbs.

4. Heat oil in a pan and fry until the fish cakes are brown on both sides.

5. Serve with parsley sauce and lemon wedges.