Salmon Fish Cakes Recipe with Beetroot

1. In a large bowl, mash the tinned potatoes with a potato masher. Add the pink salmon, parsley, lemon juice and zest, and 1 of the eggs, and mix thoroughly. Season with pepper, then lightly mix in the chopped beetroot.

2. Set out a bowl with the remaining egg (beaten) in it and a bowl with the breadcrumbs. Dust your hands with flour and shape the mixture into eight fishcake shapes, placing them on a plate, as you go. Coat the fishcakes with flour on the plate, then, one at a time, dip them in the beaten egg, coating thoroughly, and then coat them in the breadcrumbs. Place them back on the plate. Chill for at least 10 mins.

3. Heat the oil in a frying pan and, when the oil is sizzling, add the fishcakes, cooking for 3-4 mins, then turn them over and cook for a further 3-4 mins. You may have to do this in batches, according to the size of your pan.