Alan Coxon's salmon fishcakes

Fishcakes can be tricky to get right - you have to perfect the balance of fish and potatoes and this recipe, devised by Alan Coxon, does just that!

Prep time: 25 mins 
Cook time: 15 mins 
Serves: 4

What you need:

4 Desiree potatoes, quartered, approx. 500g
1 tbsp butter
500g salmon fillets, diced into 1cm pieces
2 tbsp chopped parsley
Zest and juice of 1 lemon
2 cloves garlic, crushed
4 spring onions, thinly sliced
3 tbsp oil

What you do:

Boil the potatoes for 15-20 minutes until tender, drain and return to the pan cook over the heat for 1-2 minutes to dry out. Mash well with the butter and seasoning, allow to cool slightly.
Meanwhile, mix the salmon with the parsley, lemon zest and juice, garlic and spring onions and marinate for 3-4 minutes.
Mix the salmon mixture into the potato and mould into 8 fishcakes, chill for 30 minutes.
Heat the oil in a large frying pan and fry the fishcakes in 2 batches for 3-4 minutes each side until golden.
Serve with a mixed salad.

British Potatoes

Visit the Potato Council for information on one of Britain's finest, natural, wholesome and economical foods. You'll also find potato recipes, nutritional information and tips on which potato variety to use.