The ingredients (if you can call them that) are a tin of salmon, one egg, some left over root vegetable mash and freshly ground black pepper.
After draining the tinned salmon, the bones and skin were removed.
The salmon was then mixed in with the mashed vegetables and seasoned well.
Once formed, the fishcakes were coated in beaten egg.
We served our fishcakes with steamed broccoli florets this time but peas, sweetcorn or a green salad would also work well.