Salmon Fishcakes

Ingredients

• 125g / 4oz peeled and cut into 2.5cm cubes White potatoes
• 100g / 3.5oz peeled and cut into 2.5cm cubes Sweet potatoes
• 225g / 8oz bones and skin removed Cooked salmon
• 1 tbsp chopped Chives
• 1 crushed or grated Garlic clove
• 1 Egg
• 45g / 1.5oz plain Flour
• 1 small finely grated Lime zest
• 70g / 2.5oz Breadcrumbs
• 1 tsp Sunflower oil

Preparation

1. Microwave 125g / 4oz peeled and cubed white potatoes and 100g / 3.5oz peeled and cubed sweet potatoes with a splash of water for 5 minutes until tender. Drain and mash.
2. Mix mashed potatoes with 225g / 8oz cooked salmon, 1 tbsp chopped chives, 1 crushed garlic clove, 1 egg, 45g / 1.5oz plain flour, and finely grated zest of 1 small lime.
3. Form mixture into balls, roll in 70g / 2.5oz breadcrumbs, and flatten into patties.
4. Heat 1 tsp sunflower oil in a non-stick frying pan over medium-high heat. Cook patties for 2 minutes on each side until golden brown.