Lemon salmon fishcakes

Method

1. Cook the potatoes in a pan of boiling water for 15 minutes, until tender. Drain, mash, and season.
2. Add the salmon, lemon zest and juice, mayonnaise and spring onions to the potato. Mix well. Using floured hands, shape into 8 chunky fishcakes. Cover and chill for 30 minutes, or overnight (or see freezing tip).
3. Heat the oil in a large frying pan over a medium heat. Cook the fishcakes, in batches, for 3-4 minutes each side, until golden.
4. Serve with lemon wedges, extra mayonnaise and a green salad.