1 lb. potatoes
12 oz. salmon (fresh or canned - may sub with tuna)
zest of 1 lemon, finely chopped
2 or 3 spring onions, finely chopped (or sweet red pepper)
2 tbsp. chopped parsley (fresh is best)
1 tbsp. horseradish sauce
1 beaten egg
salt and freshly ground pepper, to season
2 tbsp. sunflower (or similar) oil (or an oil spray for dieters!)

Boil potatoes in lightly salted water. When tender set aside to cool.

Steam or microwave salmon (or open can and drain). Set aside to cool.

Zest lemon and chop finely (retain the lemon to squeeze over fishcakes at table) and put in bowl. Finely chop parsley. Add to bowl. Beat egg. Add to bowl. Chop onion or pepper. Add... Flake the salmon and add that. Mix. Season with salt and pepper as you like.

Now mash the cooled potatoes (no liquid or fat). Combine the mash and the salmon. Mix well and put in refrigerator for an hour or so to firm up.

Using floured hands, form into cakes. This will make 8 to 10 large fishcakes or more small bite sized ones for party food.

Fry in oil over a medium heat until lightly browned on underside then turn carefully to brown other side.

Serve as they are or with a crisp salad of your choosing. Enjoy!

Makes 8 to 10 fishcakes.

Submitted by: Sue Poxon