How to make: salmon and dill fishcakes

An easy, breezy recipe, perfect for a laid-back weekend supper or light lunch. Use cod with parsley, or smoked haddock and spinach for a change

Ingredients
750g mashed potatoes
400g salmon, cooked and broken into large flakes
1 egg, beaten
2 tbsp dill, chopped seasoning
2 tbsp flour
2 tbsp olive oil
watercress to serve

A really versatile dish – use your favourite fish and herb

Method

1. Gently mix together the mash and salmon, being careful not to break up the salmon too much.

2. Stir in the egg and dill and season well.

3. Shape the mixture into 8 fishcakes then coat them in a little flour. Leave to chill in the fridge for 30 minutes.

4. Heat the oil in a frying pan and cook the fishcakes for 5-6 minutes on either side, until golden.

5. Serve with fresh watercress or salad.