We always have cooked potatoes stocked up in the fridge and they’re perfect for this simple fish supper. Plus this dish is a great way to get some wild fish (skin and bones included) onto the weekly menu.
2 tins (213g) wild caught salmon, drained (include skin and bones)
400g new potatoes cooked and mashed
2 eggs, beaten
1 tsp paprika
1 tsp dried oregano
1 red pepper finely chopped
2 heaped tbsp ground flaxseed, rice flour or tapioca flour
1 tsp Himalayan pink salt
Olive oil for cooking
Combine all the ingredients in a bowl and carefully shape into fish cake patties, add a little more flaxseed or flour if you struggle to bind and shape the mixture.
Warm a little olive oil in a non stick pan over a moderate heat. Gently place the fish cakes in the pan and< cook on both sides until golden brown.The patties are delicate so handle carefully when flipping with a spatula.