Salmon Fish Cakes

Sea salt and freshly ground black pepper
600g potatoes
500g salmon fillets, skin on, but boneless
olive oil
small bunch of fresh flat-leaved parsley
1 tb flour, plus extra for dusting
1 large egg
2 lemons

Bring a large pan of salted water to the boil. peel your potatoes and chop them into chunks. Rub the salmon fillets with olive oil and a pinch of salt and pepper. Add the potatoes to the pan and bring back to the boil. Put the fish into a colander, covered with foil, and place it over the pan of potatoes.

Turn the heat up and cook for 10-12 mins until the potatoes and fish are both cooked. remove the fish from the colander and put on one side. Drain the potatoes in the colander, then return them to the pan and let them steam dry.

Pick the parsley leaves and finely chop them, discarding stalks. Mash the postatoes, spreading the mash around the bowl to help it cool down quickly. remove all skin from the fish. When the potatoe is completely cool, put it into the bowl and flake the fish into it with 1 tb flour. Add the egg, parsley and a good pinch of salt and pepper. Finely sprinkel the lemon zest and juice and mash it up really well.

Dust your work surface with flour and divide the mixture into 8. lightly shape into 2cm thick circles, dusting with flour as you go. Dust a tray with flour and place your cakes on top, then leave to cool in the fridge for an hour.

Cook in a frying pan for 3-4 mins on each side with a decent amount of olive oil. Serve straight away with lemon halves for squeezing over and some peas, broccoli, or green salad.