Mashed potato 200g (use leftovers or buy ready-made) 

Tinned red salmon 200g, bones and skin removed 

Spring onions 2, finely sliced 

Egg 1, beaten 

Flour 

Breadcrumbs 4tbsp 

Oil for frying 

Mayonnaise 3tbsp mixed with ½ tbsp lemon juice 

• Mix the mash, salmon and spring onions with half the eggs. Season. Shape the mixture into 4 small cakes. Dust with flour then dip into the remaining egg and then the breadcrumbs. Rest for 5 minutes in the fridge. Fry gently in oil for 3-4minutes each side until golden. Serve with the lemon mayo and salad.