Fish cakes

Nutritional Information - Amount per serving:

Calories232kcal

Carbs15.5g

Sugar0.7g

Fat14.5g

Saturates2.3g

Protein8.9g

Not only do homemade fish cakes taste miles better than shop-bought ones, but if you make your own you know exactly what goes in them; the cheap factory-made ones can often be filled with rubbish. This recipe is so tasty that it's a really good idea to double or triple the quantities and freeze batches for another day – just make sure you defrost them thoroughly before using, then follow the cooking instructions below.

Ingredients

300 g potatoes

100 g salmon fillet, from sustainable sources, ask your fishmonger, skin on and no scales on the skin, all bones removed

1 small handful fresh parsley

1 free-range egg

1 lemon

olive oil

1 tablespoon plain flour, extra for dusting

Method

Bring a large pot of salted water to the boil. Peel your potatoes, chop them into even sized chunks (or use the left over potatoes from your baked potatoes – scoop out the potato and discard the skin), add the potatoes to the boiling water and bring back to the boil. Rub the salmon fillet all over with a little olive oil and a pinch of salt and pepper. When your potatoes have half way cooked, place the salmon into a colander, then cover this with foil, and place the colander over the pot of boiling potatoes. Turn the heat down and cook for 8-10 minutes, until the salmon and potatoes are both cooked. 

by Jamie Oliver