Boil potatoes until soft. Drain and mash, adding salt and pepper. Add onion, egg, Nando's Hot Peri-Peri Sauce and enough breadcrumbs to absorb egg. Add the salmon and mix very well to evenly distribute the fish. Form mixture into equal sized cakes. Refrigerate for at least 30 minutes or until firm.

Heat butter in a heavy-based frying pan. Add fish cakes and fry in batches until golden brown in color, turning frequently. Drain on paper towels.

Great served with Nando's PERinaise as a dipping sauce.

Note: Shaped fish cakes can be frozen successfully in an airtight container. Defrost in the refrigerator, fry and serve.

Makes 16 fish cakes.

Submitted by: Rimsha