• 500g potatoes, peeled and billed in salted water
• 100g frozen peas
• Lemon zest
• 2 spring onions, finely chopped
• 1 tbsp of mayo
• 2 tins of salmon, skinned and bones removed
• Salt and pepper

To cover 

• 1 egg
• 50g plain flour
• 100g of breadcrumb or panko 

Quick Parsley Sauce

• 50g butter
• 40g plain flour
• 500ml of milk
• Bunch of parsley finely chopped
• Juice of a lemon to taste
• 1/2 tsp of mustard (your favourite)

1. Peel, boil the potatoes in salted water until tender. Boil the peas in salted water then drain. If you do have left overs from Sunday lunch this would be a good way to use them up.
2. Mash the potatoes when they’re still hot until smooth.
3. Then mix in the peas, mayo, spring onions, lemon zest.
4. Fold in the salmon flakes not to crush them too much. Season. Start to shape into patties, mini or larger up to you.
5. Place flour on a plate, then the breadcrumbs on another plate and beat 1 egg into a bowl.
6. Place the shaped fish cake into the flour first then the beaten egg then the breadcrumbs.
7. Place on a lined tray and chill until ready to use. Fry in some sunflower oil and butter until golden brown.
8. Serve with some salad or vegetables.
9. To make the parsley sauce melt the butter then add the flour. Cook for a few minutes until the flour has been cooked out and then add the milk a little at the time. Whisk over a medium heat until thicken. Add the parsley, lemon juice and mustard if using to taste. Season and serve with the golden fish cakes.

Catrin Thomas Recipe - Prynhawn Da

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