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Salmon Fishcakes - great to make with the family

Ingredients:

• 340g Regal Salmon Fillets, skinned and boned
• Milk - for poaching
• 200g potatoes, peeled and boiled
• 1 tbsp of Tomato Sauce (ketchup)
• 2 tsp of Dijon Mustard
• 2 Spring Onions, finely sliced (optional)
• Plain Flour for Dusting
• Pepper for Seasoning

Method:

1. Poach the salmon in the milk for approx.. 3-4 minutes until cooked.
2. Boil and mash the potatoes. Add tomato ketchup, mustard and spring onions. Season to taste with pepper.
3. Mix until well combined and then stir in salmon stirring carefully as not to break down the flakes too much.
4. Place flour on a plate and shape handfuls of mixture into 6-8 cakes and lightly cover with flour.
5. Allow to set in the fridge for at least 30 minutes
6. Cook slowly in a frying pan for approx.. 3 min each side.

Makes 6-8 fishcakes