Simple Salmon Fishcakes Recipe

340g fresh salmon fillets, skinned and boned
200g potatoes, peeled and boiled
2 teaspoons of Dijon mustard
2 chopped spring onions
1 tablespoon of tomato ketchup
milk for poaching
plain flour for dusting
salt and pepper

1 In a frying pan (skillet) place around 1 cup of milk and poach the salmon in it for around 3-4 minutes until cooked. Drain the salmon and place on a side plate.

2 Boil and mash the potatoes in a pan, add the tomato ketchup, spring onions and mustard. Season with salt and pepper. Mix well.

3 Add the salmon to the potato mixture and break down the salmon with a fork.

4 Place a sprinkling of plain flour on a board and shape handfuls of the mixture into 5 to 7 cakes and lightly dust each one with flour.

6 Melt a knob of butter in a frying pan (skillet) and cook the salmon fishcakes slowly for around 4-5 minutes each side. Serve when heated and enjoy.