Switch the fish, according to what’s on offer – smoked haddock or pollack work well too. Freeze half when they’re shaped up for another day.


1kg potatoes, peeled and quartered

500g skinless salmon fillets

3tbsp milk

Grated zest and juice 2 lemons

4tbsp mayonnaise

4tbsp parsley, chopped

2 eggs, beaten

200g breadcrumbs

6tbsp sunflower oil, for frying

1 Put the potatoes into a pan of salted water, boil for 20 mins until tender.

2 Heat the grill, put the salmon onto a foil lined grill pan, season and squeeze over the lemon juice. Grill for 15 mins, until tender.

3 Drain the potatoes and mash with the milk until smooth.

4 Place the salmon in a bowl and flake with a fork. Add the mashed potatoes, lemon zest, mayonnaise and parsley. Mix well and season to taste.

5 Shape the mixture into 16 small fish cakes.  Put the egg and breadcrumbs into 2 shallow bowls. Dip the fishcakes into the egg and breadcrumbs, to cover.

6 Put 8 onto a baking parchment lined tray, cool and open freeze.

7 Heat 3tbsp oil in a frying pan and fry the rest of the fishcakes for 5 mins each side until golden.

Per serving: 480 cals, 30g fat, (7g saturated), 34g carbohydrate

TO FREEZE: Freeze fishcakes for up to 3 month.  Cook from frozen, drizzled with the rest of the oil at 200C, Gas 6 for 30 mins until piping hot.

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