Salmon fishcakes

We are always told how fish is good for our (and our children's brain development) so how about some tasty fishcakes, easy to cook and cheap as well, especially if you don't have to pay for the fish.  The salmon I have used here is the scrapings that the fishmonger often throws away or sells very cheaply after they have filleted the fish.  They are just as good as the fillets so why waste them?

Ingredients

750g salmon diced into 1cm/½in pieces

500g potatoes, peeled and cut into chunks

80g unsalted butter

10 spring onions, thinly sliced

1 lemon, zest and juice

150g breadcrumbs (I make mine fresh by putting old crusts that I keep in the freezer in to blender - thawed first of course!)

handful chopped fresh flatleaf parsley

4 tbsp olive oil

salt and freshly ground black pepper to taste

small handful watercress, to serve

Method

Boil the potatoes until tender. Drain and pass the potatoes through a potato ricer into a bowl, then set aside to cool slightly. If you don't have a ricer, mash well.

Melt the butter in a frying pan and fry the spring onions for 2-3 minutes, or until just softened, then stir the spring onions, parsley, lemon zest and juice into the potatoes and stir until well combined.

Season with plenty of salt and freshly ground black pepper to taste before adding the salmon and gently folding together.

Divide the mixture into fishcakes of whatever size you require and then coat them in breadcrumbs.  Place on a plate and cover with cllingfilm.  Refrigerate for 30-60mins to firm, then heat the oil in a frying pan and fry the fishcakes for 3-4 minutes on each side, or until cooked through and golden-brown on both sides.

I served mine with salad for me and some steamed peas and cauliflower for my daughter.  Home-made tartare sauce also goes down well with it and is equally easy to make.