250g Peeled Potatoes
1 egg, beaten
3 Spring Onions, finely chopped
1 inch piece of root ginger, peeled and grated
60g fresh breadcrumbs
250g salmon fillets, skinless and cut into cubes
2tbsp snipped chives
2 tbsp chopped parsley
Zest & juice of 1 lemon
100g dried breadcrumbs
Sunflower oil for frying
1. Boil the potatoes and mash
2. Mix in the egg, spring onion, ginger, fresh breadcrumbs, salmon, chives, parsley, lemon juice and zest.
3. Season mixture to taste
4. Using your hands, form the fish cakes and coat them in the dried bread crumbs
5. Heat oil and fry for about 5-6 minutes, flip over and brown the other side.
6. Served with a wedge of lemon and a leafy green salad
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