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
Grated zest and juice 2 lemons
4tbsp parsley, chopped
2 eggs, beaten
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.