Recipe: Sweet Potato & Salmon Fishcakes

Ingredients
800g - 1kg sweet potatoes/regular potatoes - mashed and cold
2 cans tinned salmon (400-500g total)
40-50g parsley/other fresh herbs, finely chopped
5 spring onions (green and white parts), finely chopped
2 tbsp dijon mustard
2 tsp black pepper
2 tsp salt
2 tbsp plain flour/cornflour/gram flour
3 tbsp chilli sauce/hot sauce

Optional
40g grated hard cheese (e.g. cheddar)

Method
1. Start with the cold mashed potatoes in a large bowl.
2. Drain the tinned salmon and and add to the potatoes. Flake into the potatoes so the salmon is distributed throughout.
3. Add in the chopped spring onions and fresh herbs. Use more/less of each according to taste.
4. Add in the mustard, salt, pepper and chilli sauce. Add the cheese at this stage if using.
5. Mix everything well.
6. Add in the flour. Start with 2 tbsp and add more as needed. If the mixture doesn't hold together as a patty after 3 tbsp, add in another 1-2 tbsp of flour.
7. Shape the mixture into patties by taking a heaped tablespoon of the mix and shaping it in your hands. Put the patties onto a flat tray and refrigerate the full tray for at least 30 minutes.

To Cook
1. To fry, use a shallow non-stick or cast iron pan and heat 2-3 tablespoons of a neutral cooking oil. Cook the patties on medium to medium-low and fry on each side for 3-4 minutes or until golden brown.

Notes
1. If you're making fresh mashed potatoes, cook and mash as normal and let them cool in front of an open window or in the fridge.
2. Adjust all seasoning to taste. The chilli sauce will provide a hint of spice when cooked but you can add more if you'd prefer it spicier.
3. Use breadcrumbs instead of flour but these need to be store bought breadcrumbs, not freshly made breadcrumbs.
4. Instead of refrigerating the patties, you can freeze them once they're shaped and on the tray. Leave them to freeze for at least 1 hour and check they are fully frozen before placing into freezer bags.