Quick and easy to prepare, Smoked Salmon Fish Cakes are perfect for a light lunch with an accompanying salad. Or serve with sweet potato wedges and a selection of vegetables for a tasty dinner the whole family will enjoy.

Ingredients (serves 4)

• 500 g of potato (mashed)
• 200g John Ross Jr smoked salmon
• 1 x egg
• 1 x lemon
• 1 x tablespoon of plain flour
• 1 x small handful of parsley (chopped)
• Olive oil
• Salt and pepper to taste

 For the sauce…

• Half a cup of Greek yoghurt (plain)
• 1 x small handful of chopped chives
• 1-2 crushed garlic cloves
• 1 x teaspoon of lemon juice
• Salt and pepper to taste

 Method

For the fish cakes:

1. Mix the mashed potato and egg together and put into a large bowl.

2. Chop up the smoked salmon into small pieces and add to the potato and egg.

3. Juice the lemon. Add the lemon juice and the zest to the bowl, keeping one teaspoon of juice back for the sauce.

4. Add the parsley, flour, salt and pepper to the bowl, keeping some of the flour back for dusting. Mix all the ingredients together.

5. Take enough mixture to form one fish cake, roll it in flour and then push down on the top so that it’s not longer a ball but a patty.

6. Do this with the rest of the mixture. Then heat the olive oil in a large pan and fry until crispy, golden brown.

For the sauce:

1. Simply mix the lemon juice, chives, garlic and yoghurt in a bowl.

2. Add salt and pepper to taste and serve alongside your cakes.