Ready in 40 mins, plus chilling
2 x 170g cans skinless and boneless pink salmon, drained
400g fresh mashed potato
200g sweetcorn, canned or frozen
2 spring onions, finely chopped
Salt and freshly ground black pepper
2 tbsp plain flour
2 medium eggs, beaten
Vegetable oil for shallow frying
Soured cream and smoked salmon
1 Place the salmon and mashed potato in a large bowl and mix together with a fork. Add the sweetcorn and spring onions, season well with salt and freshly ground black pepper and thoroughly mix again.
2 Divide and shape the mixture into about 12 small round patties. Place on a tray lined with baking paper. Cover with cling film and chill in the fridge for 1 hour.
3 Dust each patty with flour then dip into the beaten egg to lightly coat. Shallow fry the patties (in 2-3 batches) in hot oil for 2-3 mins on each side until golden brown. Drain on kitchen paper.
4 Serve warm topped with small dollops of soured cream and slices of smoked salmon.
For a crispier finish, coat the egg-dipped fishcakes in fresh white or brown breadcrumbs before frying.