Fish Cakes with Parsley Sauce

• 1kg tinned salmon
• 1kg cold mashed potato
• 10 spring onions, finely chopped
• 2 tbsp (0.03 litres) dried dill
• 2 tbsp (0.03 litres) lemon juice
• 2 tbsp (0.03 litres) vegetable oil
• 500ml milk
• 1 onion, halved
• 2 bay leaves
• 100ml white wine
• 30g corn flour mixed with 30ml cold water
• 5 tbsp (0.08 litres) chopped parsley

1. Place the salmon into a bowl and mash with a fork to even size pieces.

2. Add the potato, spring onions, dill and lemon juice and mix well together.

3. Season with salt and black pepper then mix once more.

4. Divide into 10 large or 20 small even sized portions then form into patties.

5. Place in the fridge for 30 minutes to chill and set slightly.

6. Preheat the oven to 200°C / 400°F / Gas Mark 6.

7. Heat a frying pan until hot, add the oil and fry the cakes on each side for 30-45 seconds to colour then place on a baking tray.

8. Place in the oven and cook for 15 minutes until hot.

9. Place the milk, onion and bay leaves into a saucepan and bring to the boil.

10. Simmer for a couple of minutes then whisk in the corn flour and simmer until just thickened.

11. Remove the onion halves and bay leaves then season with salt, black pepper and add the parsley.

12. Serve the fish cakes with the parsley sauce.

Per portion (304g)

• Energy: 377 kcal / 1579 KJ
• Fat: 20.1g
• Saturates: 3.9g
• Protein: 25.9g
• Carbohydrate: 23.3g
• Sugars: 5.3g
• Fibre: 1.8g
• Sodium: 498mg

Per 100g

• Energy: 124 kcal / 519 KJ
• Fat: 6.6g
• Saturates: 1.3g
• Protein: 8.5g
• Carbohydrate: 7.7g
• Sugars: 1.8g
• Fibre: 0.6g
• Sodium: 164mg