Salmon fish cakes

This is a great kids meal and is high in quality protein. It is a good source of calcium if you leave the salmon bones in.

Ingredients

1 lb 2 oz (500g) cooked potatoes, mashed
14 oz (400g) tinned red salmon, drained
5 oz (140g) frozen peas, defrosted
1 tbsp tartar sauce
Handful mint leaves, roughly chopped
3 tbsp plain flour
3 tbsp olive oil
Salt and pepper
Lemon halves

Method

Put the salmon in a bowl and flake it. Mix in the tartar sauce, potatoes, peas and mint and season well with salt and pepper. Flour your hands and shape the mixture into 8 flat fish cakes. Sprinkle with extra flour.

In a large skillet, heat the olive oil and fry the fish cakes for about 3 – 4 minutes each side, carefully turning them over. The cakes should be nice and crisp and golden brown.

Garnish with the lemon halves and serve with a nice tossed salad.