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.

SERVES 8 – PREP 20 MINS – COOK 30 MINS

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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