Salmon and Sweetcorn Fishcakes with Lemon Yoghurt

• 500gfloury potatoes, peeled and cut into chunks
• 2 x 213gtins salmon, drained, skin and large bones removed
• 150gtinned sweetcorn, drained
• 4spring onions, finely sliced
• 1lemon, zest and juice
• 1egg, beaten
• 80gbreadcrumbs
• 3 tbspolive oil
• fine salt
• black pepper
• 150gGreek yoghurt
• 300gfrozen peas

Method

1. 1Boil the potatoes in salted water for 15 minutes until tender. Drain well and leave in the colander for 5 minutes to steam dry, then mash. Wet mash makes fishcakes that slump.
2. 2Flake the salmon into the mash with the sweetcorn, spring onions, lemon zest, half the egg, a good pinch of fine salt and black pepper. Mix gently so you keep some flakes of fish.
3. 3Shape into 8 cakes about 2cm thick. Brush with the remaining egg and press into the breadcrumbs to coat. Chill for 10 minutes; cold cakes hold together in the pan.
4. 4Heat the oven to 100°C/80°C fan to keep the first batch warm. Divide the 3 tbsp olive oil between two batches in a large frying pan over a medium heat. Fry four fishcakes at a time for 4–5 minutes a side until deep golden, crisp and piping hot in the middle. Turn carefully once and keep the first batch warm while the second cooks.
5. 5While the second batch fries, cook the peas in boiling water for 3 minutes until tender and drain. Stir the yoghurt with the lemon juice and a pinch of salt.
6. 6Serve two fishcakes each with peas and a spoon of lemon yoghurt.

Per serving

kcal

526

protein

33.1g

fibre

9.2g

carbs

57.1g

fat

18.7g